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Receta Mom's Stuffed Grape Leaves

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Ingredientes

  • 1 1/4 c. long-grain white rice
  • 1 lb grnd lean lamb
  • 23 ounce tomato sauce
  •     (a 15-ounce can and an 8-ounce can)
  • 1/2 c. minced fresh mint leaves
  • 1 tsp salt - (about)
  • 1/8 tsp dry thyme
  • 1 tsp extra virgin olive oil
  • 1 jar grape leaves - (8 ounce) liquid removed
  •     Lemon slices - (thin) for garnish

Direcciones

  1. Put rice in a fine strainer and rinse well under cool water; drain. In a bowl, mix rice, lamb, 15 ounces tomato sauce, mint, 1 tsp. salt, and thyme.
  2. Rub extra virgin olive oil proportionately over bottom of a 9- by 13-inch baking dish.
  3. Rinse grape leaves well; drain and pat dry. One at a time, lay each leaf flat, underside up and stem end toward you. Shape about 1 Tbsp. rice filling into a 2-inch-long log and place across stem end of leaf. Fold sides of leaf over filling and roll snugly to enclose. Arrange filled leaves, seams down, in dish, layering as needed.
  4. Mix 8 ounces of tomato sauce with 1 c. water. Pour proportionately over grape leaves. Cover dish tightly with foil.
  5. Bake in a 350 degree oven till rice is tender (cut 1 grape leaf open to test), 50 to 60 min.
  6. Transfer stuffed grape leaves to a platter and serve warm or possibly hot. Garnish with lemon slices. Add in salt to taste.
  7. This recipe yields 3 1/2 to 4 dozen.
  8. Comments: If making through step 5 up to 2 days ahead, cold, cover, and chill; freeze to store longer. Thaw, if frzn. To reheat, arrange about half the grape leaves with tomato sauce in a single layer on a microwave-safe plate. Drizzle with 1 Tbsp. water, cover with microwave-safe plastic wrap, and cook in a microwave oven at half power (50%) till hot in the center (slit 1 open to test), 6 to 7 min. Repeat to heat remaining grape leaves.
  9. Yield: 3 1/3 to 4 dozen
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