Meat, Bulgur, And Rice Dolmades Recipe

Name: Meat, Bulgur, And Rice Dolmades
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup coarsely chopped fennel (about 1 bulb); 1/2 cup coarsely chopped onion; 1/4 cup coarsely chopped green onions; 1/2 pound ground round; 2 tablespoons uncooked medium-grain rice; 2 tablespoons uncooked bulgur; 1 1/2 teaspoons olive oil; 1 large tomato, cored and cut in half crosswise (about 1 pound); 1/2 teaspoon Aleppo pepper or dash of crushed red pepper; 1/4 teaspoon salt; 30 bottled large grape leaves; Cooking spray; 1 (15.75-ounce) can fat-free, less-sodium chicken broth; 1/4 cup fresh lemon juice; 1 tablespoon cornstarch; 1 tablespoon water; 3 tablespoons chopped fresh or 1 tablespoon dried dill; Lemon wedges (optional)

Servings: persons

1 cup coarsely chopped fennel (about 1 bulb)
1/2 cup coarsely chopped onion
1/4 cup coarsely chopped green onions
1/2 pound ground round
2 tablespoons uncooked medium-grain rice
2 tablespoons uncooked bulgur
1 1/2 teaspoons olive oil
1 large tomato, cored and cut in half crosswise (about 1 pound)
1/2 teaspoon Aleppo pepper or dash of crushed red pepper
1/4 teaspoon salt
30 bottled large grape leaves
Cooking spray
1 (15.75-ounce) can fat-free, less-sodium chicken broth
1/4 cup fresh lemon juice
1 tablespoon cornstarch
1 tablespoon water
3 tablespoons chopped fresh or 1 tablespoon dried dill
Lemon wedges (optional)

1
Combine first 3 ingredients in a food processor, and process until minced. Combine the fennel mixture with beef, rice, bulgur, and oil. Grate tomato halves over mixture; discard skin. Sprinkle beef mixture with pepper and salt; stir to combine.
2
Rinse grape leaves under cold water; drain and pat dry with paper towels. Remove stems, and discard. Spoon 1 rounded tablespoon of beef mixture onto the center of each grape leaf. Bring 2 opposite points of leaf to center, and fold over filling. Beginning at 1 short side, roll up leaf tightly, jelly-roll fashion. Repeat procedure with remaining grape leaves.
3
Place stuffed grape leaves close together, seam sides down, in a Dutch oven coated with cooking spray. Add broth and juice; bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Carefully remove dolmades from pan. Combine cornstarch and water. Stir cornstarch mixture into broth; bring to a boil; cook for 1 minute. Stir in dill. Serve with dolmades. Garnish with lemon wedges, if desired.

591

kcal

Calories

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup coarsely chopped fennel (about 1 bulb), 1/2 cup coarsely chopped onion, 1/4 cup coarsely chopped green onions, 1/2 pound ground round, and more.

Yes, Meat, Bulgur, And Rice Dolmades falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Meat, Bulgur, And Rice Dolmades

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions