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Serves 14; 3 stuffed grape leaves per serving
These stuffed grape leaves are just the right appetizer size for summer games watching. They offer a tender beef and rice filling with a slightly tart flavor from the grape leaves and lemon juice.
1 pound lean ground beef
1/2 onion, finely chopped
1/2 cup long-grain rice (dry), rinsed and drained
4 green onions, thinly sliced
1/4 cup pine nuts
2 tablespoons coarsely chopped fresh mint
1 tablespoon coarsely chopped fresh dill
1 teaspoon lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound grape leaves (in jar), rinsed and drained
2 cups chicken broth
2 lemons, cut into wedges
In a medium bowl, combine beef, onion, rice, green onions, pine nuts, mint, dill, lemon zest, salt, and pepper; reserve. Line a deep saucepan with about 4 or 5 grape leaves; reserve. Place a grape leaf, vein-side-up, on a flat surface. Spoon about 1 1/2 tablespoons of the reserved meat mixture into the center of the leaf. Fold the bottom half of the leaf over the filling and fold the sides into the middle. Roll the stuffed leaf to the top edge and place, seam-side-down, in the prepared saucepan. Repeat with remaining grape leaves and filling, placing them fairly close together in the pan. (Stack on top of each other as the bottom fills up.) Place a heat-proof plate on top of the stuffed grape leaves and add chicken broth. Add enough cold water to cover the plate. Bring to a simmer over medium-high heat. Reduce heat to low, cover, and simmer for 60 minutes, or until beef and rice are cooked through. Remove stuffed grape leaves with a slotted spoon and place in a pretty serving bowl. Serve lemon wedges to squeeze on top of the grape leaves.
