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.

No additional tips available.

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

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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.

Meat, Bulgur, And Rice Dolmades

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