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Categories:
grape olive oil onion clove garlic ground cumin long grain rice beef broth lean ground beef parsley kosher salt freshly ground black pepper
Viewed: 146 - Published at: 9 years agoIngredients
- 1 jar grape leaves in brine, or 45 to 50 fresh leaves soaked in brine
- 1 tablespoon olive oil
- 13 cup finely chopped onion
- 1 small clove garlic, peeled, smashed and chopped fine
- 1/2 teaspoon ground cumin
- 6 tablespoons long-grain rice
- 3 1/2 cups beef broth
- 6 ounces lean ground beef
- 4 teaspoons finely chopped parsley
- 1 1/2 teaspoons kosher salt
- Freshly ground black pepper to taste
Method
- Drain grape leaves and rinse well under cold running water.
- Allow to soak in fresh water for at least 1 hour.
- Place olive oil in 1-quart souffle dish.
- Cook, uncovered, at 100 percent power in a high-power oven for 1 1/2 minutes.
- Stir in onion, garlic and cumin.
- Cook, uncovered, for 1 1/2 minutes.
- Stir in rice and 3/4 cup of the broth.
- Cover tightly with microwave plastic wrap.
- Cook for 10 minutes.
- Prick plastic to release steam.
- Remove from oven and uncover.
- Allow to cool slightly.
- Stir in beef, parsley, salt and pepper.
- Place one grape leaf outside down on work surface.
- Remove stem with a small knife.
- Place 1 rounded teaspoon of the rice mixture in the center of the leaf.
- Fold the sides to the center and roll up.
- Place, seam side down in an 11- by- 7 by 2 1/2-inch glass dish.
- Repeat with remaining rice mixture and leaves.
- Pour 1 1/2 cups of the broth over the grape leaves.
- Cook, covered, for 18 minutes.
- Prick plastic to release steam.
- Remove from oven and uncover.
- Allow to stand until cool.
- Pour over remaining 1 1/4 cups beef broth.
- Cover and refrigerate for at least 2 hours.
