Dolmades

This recipe was a lot of work.  But there is a lot of payoff in the end.  You get 24 out of one recipe so you can use these as a meal and serve with some salad or a 0 point veggie, or you can put them out for appetizers at a party!  Hubby really loved these and he couldn't get enough!  Oh, and I totally loved the stuffing for these and can see it being put to use in different ways.

Dolmades
Serves: 6 (4 dolmades per serving)
Points: 3

Ingredients

1 (14.5 oz) can whole tomatoes
3/4 cup bulgur
2 tsp cumin seeds, crushed
1 large onion, chopped
2 garlic cloves, minced
1/2 pound lean ground beef (5% or less fat - I used 7%, its all I could find)
3/4 tsp ground allspice
1/4 cup chopped fresh parsley
2 tbsp fresh lemon juice
3/4 tsp salt
1/4 tsp freshly ground pepper
24 bottled grape leaves rinsed and drained (you can find these in the aisle with the canned olives at least that's where I found them)
1 cup boiling water
6 lemon wedges

Instructions

1) Place a strainer over a 2 cup measuring cup and drain the tomatoes, reserving the liquid.  Chop the tomatoes and transfer to a large bowl.

2) Add enough water to the tomato liquid to make 2 cups, pour into a medium saucepan and bring to a simmer.  Add the bulgur and cumin; cook, covered, until the liquid is absorbed, 18-20 minutes.  Add to the tomatoes.

3) Spray a large nonstick skillet with olive oil nonstick spray and set over medium-high heat.  Add the onion and garlic; cook, stirring frequently, until softened, about 5 minutes.  Add the beef and allspice; cook, stirring frequently to break up the beef, until it is no longer pink, about 6 minutes.  Add the beef mixture, parsley, lemon juice, salt and pepper to the bulger mixture and stir to combine.

4)  Place the grape leaves in a pie plate, cover with the boiling water, then drain.  Place a grape leaf, shiny-side down, on a cutting board, and trim off the stem.  Spoon a scant 1/4 cup of the bulgur mixture down the center lower third of the leaf.  Rollup and tuck in the ends.  Repeat with the remaining grape leaves and bulgur mixture to make a total of 24 dolmades.  Place a steamer basket in a saucepan and arrange the rolled leaves, seam-side down, in the basket.  Add 1/2 cup water to the saucepan and steam, covered, until the dolmades are heated through, about 20 minutes.  Serve with the lemon wedges.