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)
- organic lemon, thinly sliced
- 2 T ouzo
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.