Chilean Stuffed Grape Leaves

Name: Chilean Stuffed Grape Leaves
Yield: 45 to 50 stuffed leaves
Ingredients: 1 jar grape leaves in brine, or 45 to 50 fresh leaves soaked in brine; 1 tablespoon olive oil; ⅓ cup finely chopped onion; 1 small clove garlic, peeled, smashed and chopped fine; ½ teaspoon ground cumin; 6 tablespoons long-grain rice; 3 ½ cups beef broth; 6 ounces lean ground beef; 4 teaspoons finely chopped parsley; 1 ½ teaspoons kosher salt; Freshly ground black pepper to taste

By Barbara Kafka

Published May 7, 1991

Total Time: 1 hour 30 minutes
Rating: 4(11)
Comments: Read comments

Featured in: Microwave Cooking

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo
or to print this recipe.

Ingredients

Yield:45 to 50 stuffed leaves

1 jar grape leaves in brine, or 45 to 50 fresh leaves soaked in brine
1 tablespoon olive oil
⅓ cup finely chopped onion
1 small clove garlic, peeled, smashed and chopped fine
½ teaspoon ground cumin
6 tablespoons long-grain rice
3 ½ cups beef broth
6 ounces lean ground beef
4 teaspoons finely chopped parsley
1 ½ teaspoons kosher salt
Freshly ground black pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
Drain grape leaves and rinse well under cold running water. Allow to soak in fresh water for at least 1 hour.
Step 2
Place olive oil in 1-quart souffle dish. Cook, uncovered, at 100 percent power in a high-power oven for 1 ½ minutes. Stir in onion, garlic and cumin. Cook, uncovered, for 1 ½ minutes.
Step 3
Stir in rice and ¾ cup of the broth. Cover tightly with microwave plastic wrap. Cook for 10 minutes. Prick plastic to release steam.
Step 4
Remove from oven and uncover. Allow to cool slightly. Stir in beef, parsley, salt and pepper.
Step 5
Place one grape leaf outside down on work surface. Remove stem with a small knife. Place 1 rounded teaspoon of the rice mixture in the center of the leaf. Fold the sides to the center and roll up. Place, seam side down in an 11- by- 7 by 2 ½-inch glass dish. Repeat with remaining rice mixture and leaves.
Step 6
Pour 1 ½ cups of the broth over the grape leaves. Cook, covered, for 18 minutes. Prick plastic to release steam.
Step 7
Remove from oven and uncover. Allow to stand until cool. Pour over remaining 1 ¼ cups beef broth. Cover and refrigerate for at least 2 hours.