Meat, Bulgur, and Rice Dolmades
Once the grape leaves are rolled, they're braised in broth and lemon juice. Their fragrant, slightly tart taste adds flavor to the broth, which is thickened with cornstarch to form a dipping sauce for the dolmades. They make great appetizers. Look for grape leaves in the Mediterranean section of your supermarket.
Recipe by Cooking Light July 2001
Gallery
Credit:
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
132 calories; calories from fat 23%; fat 3.3g; saturated fat 0.8g; mono fat 1.5g; poly fat 0.4g; protein 11.2g; carbohydrates 14.3g; fiber 3g; cholesterol 22mg; iron 2.1mg; sodium 255mg; calcium 81mg.