Wednesday, March 16, 2016

Lamb, Basmati Rice, and Grape Leaf Pie {Pi Day}

I'm a couple of days late in posting this recipe, but it'd make a fabulous dinner any night of the year...not just on Pi Day!


While I definitely don't qualify as a 'math nerd,' I gave birth to two of them. So, every year, we celebrate Pi Day.

3.14159... not only is it Pi Day, it's Pi Year! I've also  read it being called 'Rounded Pi Day.' This is a once-in-a-century opportunity. When rounding pi to the ten-thousandth'a place, you get 3.1416 or today's date: March 14, 2016. Do you need any other reason to math-geek out about Pi Day? It's Albert Einstein's 137th birthday.

I had all of the ingredients because I had planned to make Lamb-Stuffed Grape Leaves this week. So, instead of rolling dolmas, I made Lamb, Basmati Rice, and Grape Leaf Pie for dinner on March 14th.


Ingredients

  • jarred large grape leaves, drained
  • olive oil
  • 1 onion, peeled and diced
  • 1 fennel bulb, trimmed and diced
  • 1 lb ground lamb
  • 1 C fresh tomato sauce
  • 1½ t ground cumin
  • 2 T fresh oregano, chopped
  • 1/4 C fresh parsley, chopped
  • 2 C cooked basmati rice
  • 2 eggs, lightly beaten
  • 1 C crumbled feta cheese
  • freshly ground salt
  • freshly ground pepper

Procedure
Preheat oven to 375 degrees F. Lightly grease a baking dish with oil and line the dish with grape leaves so that they cover the bottom and hang over the sides of the dish.


In a large, flat-bottom pan heat a splash of olive oil. Add onions and fennel. Cook until softened and beginning to turn translucent, approximately 5 minutes. Add the lamb and cook until completely browned.

Season with ground cumin, oregano, and parsley. Season to taste with salt and pepper. Stir in the tomato sauce, egg, and cooked rice to create your filling. Fill dish with 1-1½" of stuffing. 


Fold leaves over and seal any gaps with remaining leaves to completely enclose filling. Press down gently on the pie. Drizzle with olive oil, cover with foil, and place in the oven.


Bake for 20 minutes then uncover the dish. Return to the oven and bake, uncovered, for another 10 minutes -  until leaves are well-crisped.


Let pie cool for 10 minutes before inverting onto a serving platter. Cut generous wedges and serve with a salad or steamed vegetables.

1 comment:

  1. Oh! Now that's an awesome pi offering (although, personally, I'd rather mine were wrapped in phyllo 'cause I'm carboholic like that!) :D

    ReplyDelete

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