Hello, I’m Susan Ahn. I’m a student at Virginia Tech and I created a walk about sustainability. I’d like to share two recipes that are great for when friends and family come to the house. This one is good for starters or as a side dish. You’ll find my second recipe in the dessert section – where else?
4 cups raw lamb (~ 2 Ibs) 1 cup uncooked rice 2/3 cup olive oil 4 tablespoons parsley 3 ½ tablespoon dill 1 ½ teaspoon curry ½ cup of pine nut
For a vegetarian version, swap the lamb with some raisins. Soak them in water for 5 minutes before you use them.
Get a jar of grape leaves. Unroll all the grape leaves you will use. Put a teaspoon of rice onto each leave (more or less is fine!) and roll it up like a burrito. Put all the “burritos” on a pan and set aside.
Prepare two cups of beef broth and add a cup of olive oil and a cup of lemon juice on the stove. Pour this over the leaves.
Cover “burritos” with tin foil and bake for 1 1/2 hours on 250 degrees and for another half hour, turn it up to 300 degrees.