Chilean Stuffed Grape Leaves

Name: Chilean Stuffed Grape Leaves
Total time: 1 h 30 min
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; 1/3 cup finely chopped onion; 1 small clove garlic, peeled, smashed and chopped fine; 1/2 teaspoon ground cumin; 6 tablespoons long-grain rice; 3 1/2 cups beef broth; 6 ounces lean ground beef; 4 teaspoons finely chopped parsley; 1 1/2 teaspoons kosher salt; Freshly ground black pepper to taste

By Barbara Kafka

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
Print Options
Include recipe photo

Ingredients

Yield:45 to 50 stuffed leaves

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

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

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 1½ minutes. Stir in onion, garlic and cumin. Cook, uncovered, for 1½ 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 2½-inch glass dish. Repeat with remaining rice mixture and leaves.
Step 6
Pour 1½ 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 1¼ cups beef broth. Cover and refrigerate for at least 2 hours.