Deconstructed Vine Leaves

Prep time

8min

Cook time

20min
Photo of Deconstructed Vine Leaves

Ingredients:

This recipe was originally designed for 2 people. Amended serving sizes for 1, 4, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1 tbsp Olive oil

  • 350 g Minced beef

  • 1 Small onion (finely chopped)

  • 1 tsp 7-Spice

  • ½ tsp salt

  • ½ tsp Black pepper

  • 2 tbsp Tomato paste

  • 1 cup Calrose rice (rinsed)

  • 1½ cup Broth

  • 1 cup chopped vine leaves (washed)

  • Pomegranate molasses (drizzle)

  • Pomegranate seeds

  • Lemon slices

  • Optional: parsley or mint

Method

  • Brown the beef: • Heat olive oil in a deep pot. • Add onion and sauté 1 minute • Add minced beef, salt, pepper, 7-Spice and tomato paste. • Cook 5–6 minutes until browned and no liquid remains.

  • Add the rice + vine leaves: • Add the rinsed Calrose rice directly into the pot. • Add the chopped vine leaves. • Stir everything together to coat the rice in the beef juices

  • Add liquids: • Pour in 1.5 cups water/broth. • Stir once, then bring to a gentle boil.

  • Cook: • Cover the pot and reduce heat to low. • Cook 12–14 minutes until rice is soft and liquid is absorbed. • Turn off heat and rest covered for 3–5 minutes.

  • Serve: • Fluff gently and spoon into bowls. • Finish with: o A drizzle of pomegranate molasses o Pomegranate seeds o Lemon slices o Optional fresh parsley or mint

Calrose

Calrose rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

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