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Beef Rice Stuffed Dolmades Recipe
|Grape leaves||24 , rinsed and dried (Bottled)|
|Coarsely chopped uncooked long grain rice||1 Cup (16 tbs)|
|Lean ground beef||2 Ounce (80 % Lean)|
|Ground lamb||2 Ounce|
|Feta cheese||2 Ounce, crumbled|
|Minced fresh mint||2 Tablespoon|
|Grated lemon peel||2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Low-sodium tomato juice||2 Cup (32 tbs)|
|Hot pepper sauce||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 1457 Calories from Fat 293
% Daily Value*
Total Fat 33 g50.9%
Saturated Fat 16.7 g83.5%
Trans Fat 0 g
Cholesterol 124.4 mg
Sodium 999 mg41.6%
Total Carbohydrates 232 g77.3%
Dietary Fiber 15.4 g61.4%
Sugars 21.4 g
Protein 54 g108.5%
Vitamin A 446.5% Vitamin C 288.5%
Calcium 69.7% Iron 46.8%
*Based on a 2000 Calorie diet
Using a knife or kitchen scissors, remove the stems from the leaves.
Discard the stems and set the leaves aside.
In a medium bowl, combine the rice, beef, lamb, cheese, mint, lemon peel and garlic powder until well mixed.
Place 2 teaspoons of the mixture on each leaf, about 1" from the stem end.
Fold the stem end of the leaf over the filling.
Then fold in the sides and roll up to enclose the filling.
Place the bundles, seam side down, in a large skillet.
Pour in the tomato juice and add the pepper sauce.
Bring to a boil, then reduce the heat.
Partially simmer for 20 to 30 minutes or until the filling is cooked through.
Using a slotted spoon, transfer the bundles to a serving platter.