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...."
INGREDIENTS
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1 cup coarsely chopped fennel (about 1 bulb)
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1/2 cup coarsely chopped onion
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1/4 cup coarsely chopped green onions
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1/2 pound ground round
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2 tablespoons uncooked medium-grain rice
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2 tablespoons uncooked bulgur
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1 1/2 teaspoons olive oil
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1 large tomato, cored and cut in half crosswise (about 1 pound)
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1/2 teaspoon Aleppo pepper or dash of crushed red pepper
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1/4 teaspoon salt
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30 bottled large grape leaves
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Cooking spray
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1 (15.75-ounce) can fat-free, less-sodium chicken broth
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1/4 cup fresh lemon juice
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1 tablespoon cornstarch
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1 tablespoon water
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3 tablespoons chopped fresh or 1 tablespoon dried dill
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Lemon wedges (optional)
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