Deconstructed Dolmades (Unstuffed Grape Leaves) Recipe

Soak rice in a bowl of cool water for 15 to 30 minutes.

Coarsely chop the grape leaves and place in fresh water to soak.

Heat a 2- to 3-quart pan over medium-high heat. Cook and stir beef until browned and crumbly 5 to 7 minutes. Drain and discard grease. Add broth juice of 1 lemon onion parsley olive oil mint dill pepper and salt. Drain grape leaves and add to the pan. Bring to a boil. Reduce heat and simmer covered for 10 minutes.

Rinse and drain rice then add to the pot. Bring to a simmer and cook uncovered until tender 12 to 15 minutes. Gradually add more chicken broth as needed keep liquid level above the meat-rice mixture. Be careful not to overcook the rice.

Drain cooking liquid into another pan to make the sauce. Add remaining lemon juice; season with salt and pepper. Mix in enough cornstarch until sauce resembles a medium-bodied gravy. Ladle sauce generously over the meat-rice mixture.