Lamb-Stuffed Grape Leaves

Lamb-Stuffed Grape Leaves
Photo by Becky Luigart-Stayner

Ingredients

  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh parsley
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons pine nuts
  • 3 ounces lean ground lamb
  • 1 ½ cups finely chopped yellow onion (about 1 medium)
  • ½ cup uncooked long-grain rice
  • + 21 more ingredients
    • Cooking spray
    • ¼ teaspoon salt
    • 30 bottled large grape leaves
    • 2 tablespoons chopped fresh dill
    • ½ cup water
    • 2 tablespoons golden raisins
    • 2 tablespoons chopped fresh mint
    • ½ cup chopped green onions (about 3)
    • ¼ teaspoon freshly ground black pepper
    • 2 tablespoons pine nuts
    • 3 ounces lean ground lamb
    • 1 ½ cups finely chopped yellow onion (about 1 medium)
    • ½ cup uncooked long-grain rice
    • Cooking spray
    • ¼ teaspoon salt
    • 30 bottled large grape leaves
    • 2 tablespoons chopped fresh dill
    • ½ cup water
    • 2 tablespoons golden raisins
    • 2 tablespoons chopped fresh mint
    • ½ cup chopped green onions (about 3)

1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add yellow onion to pan; cook 4 minutes, stirring occasionally. Add green onions, rice, and nuts; cook 2 minutes, stirring frequently. Stir in 1/2 cup water and next 6 ingredients (through pepper); bring to a boil. Co...

View full recipe at My Recipes

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