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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Greek cooking is so passionate.It's cooked with passion and eaten with passion. This is a flavorful change from the normal burrito. I hope you will enjoy it. Ingredients:
2/3 cup uncooked white rice |
1 3/4 lbs extra lean ground beef (91%) |
4 small garlic cloves, peeled and minced |
1/2 teaspoon dried mint |
1/2 teaspoon dried oregano |
1/2 teaspoon cumin |
1/4 teaspoon salt |
1/4 cup plain fat-free yogurt |
4 (6 inch) flour tortillas, warmed (you may choose to make your own) |
1/2 head iceberg lettuce, outer leaves removed, shredded |
Directions:
1. Place rice and 1 1/3 cup water in medium saucepan. Cover and bring to a boil. Reduce heat to low and simmer for 14 minutes. Do not stir or lift cover. Remove from heat and let steam, covered for an additional 10 minutes.
2. Meanwhile, brown beef and garlic in a large, non-stick skillet over medium-high heat. Drain on paper towels to remove all fat. You may use a mesh strainer, as I do.
3. Return meat/garlic mixture to skillet and add mint, oregano, cumin and salt.
4. Cook over medium heat 1 minute, stirring constantly.
5. Remove from heat. Add the yogurt and the cooked rice, mixing well.
6. Spoon onto center of warm tortilla, top with lettuce and roll up.
7. Note: you can warm the tortillas in the microwave oven. Lay them flat and heat them at medium power for 45-50 seconds. Check about half-way through, and be sure not to over-heat them. All microwave ovens heat differently.
8. You can also warm them in the oven at 250° by wrapping them in aluminum
9. foil and heat in 250° oven for 10 minutes.
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