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Stuffed Romaine Leaves Recipe

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This recipe for Stuffed Romaine Leaves is from Gringo's Guide to Mexican Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup rice
1 lb. lean ground beef
3 tbsp. tomato paste
1 (4 oz.) jar capers, drained
4-6 jalapeno peppers, peeled, seeded, & chopped
1 tsp. ginger
4 cloves garlic
1/4 cup dry sherry
1 medium head romaine lettuce, wash and separate leaves
Directions:
Directions:
In glass bowl, pour boiling water over rice and let stand for 15 minutes. In a separate bowl, combine meat, tomato paste, capers, jalapenos, ginger, garlic, and sherry. Add rained rice and mix thoroughly. Put heaping tablespoon of mixture on a piece of lettuce leaf and roll up. Continue until mixture is gone. Place stuffed lettuce leaves in a steam. Stack them up and stem for 30 minutes.
Remove and drizzle with tomato sauce or olive oil.

Preparation Time: 60 minutes

Serves 6 - 8
Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
A variation of Greek stuffed cabbage leave. I like this one even better. Stuffed romaine leaves are good both as an appetizer and an entree. They make an excellent addition to any buffet table.

 

 

 

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