Friday, September 5, 2014

Kitchen Sink Stuffed Grape Leaves

Stuffed grape leaves are a family favorite. I make them with whatever meat and whatever grain I have on hand. These were, seriously, everything but the kitchen sink! Lots and lots of leftovers...and the boys declared these the best stuffed grape leaves. Ever.

  • 2 C cooked grain (I used leftover forbidden rice)
  • 1 pound 96/4 organic grassfed ground beef
  • 3 shallots, minced
  • 2 stalks of celery, chopped
  • 1 carrot, chopped
  • dash of ground coriander
  • dash of ground cumin
  • freshly ground salt and pepper
  • handful of fresh parsley, roughly-chopped
  • 1/2 C salsa (I used leftover ix'ni pec)
  • water
  • organic lemon, thinly sliced
  • 2 T ouzo

In a large, flat-bottom pan saute the shallots and celery in a splash of olive oil until softened. Add the beef and cook thoroughly. Season with spices and stir in the cooked grains, salsa, and parsley.

Place a tablespoon of your filling in the center of a grape leaf. Keeping constant pressure, roll the grape leaf into a packet. Because my grape leaves were so small, I used two for each roll.

Arrange the rolls in a baking dish. Lay slices of lemon over the top. Fill your pan with water so that the water comes to the top of the rolls. Add a splash of olive oil and your ouzo. Lay grape leaves over the top and cover with foil. Bake in a 375 degree oven for 90 minutes, until the liquid is completely absorbed and the rolls are soft. Serve with a squeeze of fresh lemon juice.

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