Ingredients:
3 tablespoon extra virgin olive oil, divided
1/2 onion, chopped
3 garlic cloves, minced
1-8 ounce bag of Miracle Rice, drained and rinsed
3-4 tablespoons sun-dried tomato pesto
zest of 1 lemon
1 tablespoon mint, dried
1/4 teaspoon cinnamon powder
1/4 teaspoon cumin powder
red pepper flakes, optional
sea salt & black pepper
1 pound ground chicken
1/4 cup flat leaf parsley, chopped
juice of 1 lemon
20-25 grape leaves, rinsed
1/2 cup chicken broth
Cucumber Yogurt Sauce
1 cup whole milk Greek yogurt
1 small cucumber, grated and drained
2 garlic cloves, grated
1 tablespoon lemon juice
1 tablespoon flat leaf parsley, chopped
sea salt & black pepper
Instructions:
Heat up 1 tablespoon olive oil in large non-stick skillet. Sauté onion and garlic until onions are translucent.
Add rice, pesto, lemon zest, mint, cinnamon, cumin red pepper, salt and pepper to skillet.
Sauté for 5 minutes until Miracle Rice is fragrant. Remove from heat and cool to room temperature. Adjust seasoning as needed.
Meanwhile combine cucumber yogurt sauce ingredients together in a mixing bowl. Mix well and chill until ready to use.
Add ground chicken, parsley and lemon juice to cooled rice mixture, mix thoroughly.
Place grape leaves shiny side down on a flat surface. Spoon a tablespoon or so of mixture in the center of each grape leaf. Fold in sides and roll from bottom to top.
Place rolled grape leaves, seam side down in a pan. Pour chicken broth over dolmades and drizzle with remaining olive oil. Cover and steam for 15-20 minutes or until internal temperature reaches 165 degrees F. Serve with cucumber yogurt sauce. Chill any leftovers in fridge.
