Deconstructed Vine Leaves

Ingredients

• 1 tbsp Olive oil
• 350 g Minced beef
• 1 Small onion, finely chopped
• 1 tsp 7-Spice
• 0.5 tsp salt
• 0.5 tsp Black pepper
• 2 tbsp Tomato paste
• 1 cup Calrose rice, rinsed
• 1.5 cup Broth
• 1 cup chopped vine leaves, washed
• Pomegranate molasses, drizzle
• Pomegranate seeds
• Lemon slices
• Optional: parsley or mint

Method

1. Heat olive oil in a deep pot to brown the beef, then add onion and sauté 1 minute
2. Add minced beef, salt, pepper, 7-Spice and tomato paste, let it cook 5–6 minutes until browned and no liquid remains.
3. Add the rinsed Calrose rice directly into the pot then the chopped vine leaves.
4. Stir everything together to coat the rice in the beef juices.
5. Pour in 1.5 cups water/broth then Stir once, then bring to a gentle boil.
6. Cover the pot and reduce heat to low, ket it Cook 12–14 minutes until rice is soft and liquid is absorbed.
7. Turn off heat and rest covered for 3–5 minutes.
8. To serve fluff gently and spoon into bowls.
9. Then finish with a drizzle of pomegranate molasses, Pomegranate seeds, Lemon slices
10. Optional fresh parsley or mint