World's Greatest Grape Leaves (Armenian) recipe
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Ingredients
- 1 cup uncooked long-grain white rice 1 pound ground lamb 3 (10.75 ounce) cans condensed cream of mushroom soup, divided 2 (14.5 ounce) cans stewed tomatoes, divided 2 large red bell peppers, chopped 1 large onion, chopped ½ cup lemon juice ¼ lime, juiced, or to taste 1 tablespoon minced garlic salt and ground black pepper to taste 1 (8 ounce) jar grape leaves - stemmed, drained, and rinsed, divided
Nutrition Info
- 364.5 caloriescarbohydrate: 41.9 gcholesterol: 38 mgfat: 15.5 gfiber: 2.6 gprotein: 16.1 gsaturatedFat: 4.9 gservingSize: -sodium: 1827.3 mgsugar: 8.1 gtransFat: : -unsaturatedFat: : -
Directions World's Greatest Grape Leaves (Armenian)
Directions
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Place rice in a bowl with water to cover, soak for about 1 hour. Drain.
Combine lamb, 1 can mushroom soup, 1 can tomatoes, red bell peppers, rice, onion, lemon juice, lime juice, garlic, salt, and pepper in a bowl. Mix the filling together with clean hands.
Line the bottom of a 4-quart pot with a single layer of grape leaves.
Place the remaining grape leaves on a flat work surface with smooth side down (ribs of leaves up). Place a rounded tablespoon of filling in the center of each grape leaf. Fold bottom sections of leaf over mixture, fold over sides, and roll toward the top of the leaf into a firm cylinder. Pack stuffed grape leaves tightly in the pot. Pour the remaining 2 cans mushroom soup, 1 can tomatoes, and any remaining filling mixture on top. Cover with a small plate to hold the leaves together.
Cook, covered, on low, until rice is tender and lamb is no longer pink, about 1 hour. Remove from heat, let stand for 20 minutes.