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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Instead of making time-consuming dolmas, Leilani McCoy invented this flavorful pilaf with lamb. Ingredients:
3 tablespoons olive oil |
1 pound ground lamb |
1 onion (8 oz.), peeled and chopped |
2 cups long-grain white rice |
1 cup rinsed, chopped preserved grape leaves (reserve 2 tablespoons brine from jar) |
2 tablespoons chopped parsley |
2 tablespoons chopped fresh dill |
1/2 cup pine nuts |
1/2 cup dried currants |
Directions:
1. Heat oil in a 4- to 6-quart pan over medium-high heat. Add lamb and onion and stir frequently until lamb is crumbly and browned, 5 to 7 minutes.
2. Add rice, grape leaves, parsley, dill, pine nuts, currants, reserved brine, and 4 cups water. Bring to a boil. Reduce heat to maintain a simmer, cover, and cook until rice is tender to bite, 20 to 25 minutes.
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