Meat, Bulgur, and Rice Dolmades

Meat, Bulgur, and Rice Dolmades
Photo by Becky Luigart-Stayner

Ingredients

  • 1 cup coarsely chopped fennel (about 1 bulb)
  • Cooking spray
  • Lemon wedges (optional)
  • 2 tablespoons uncooked medium-grain rice
  • 1 (15.75-ounce) can fat-free, less-sodium chicken broth
  • ¼ cup coarsely chopped green onions
  • 3 tablespoons chopped fresh or 1 tablespoon dried dill
  • + 11 more ingredients
    • ¼ teaspoon salt
    • ½ pound ground round
    • 1 ½ teaspoons olive oil
    • 1 large tomato, cored and cut in half crosswise (about 1 pound)
    • 30 bottled large grape leaves
    • 2 tablespoons uncooked bulgur
    • ½ cup coarsely chopped onion
    • ½ teaspoon Aleppo pepper or dash of crushed red pepper
    • ¼ cup fresh lemon juice
    • 1 tablespoon water
    • 1 tablespoon cornstarch

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. Rinse grape leaves under cold water; drain and pat d...

View full recipe at My Recipes

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