Just make sure you get a fairly fine rice texture. Or, you can even buy a couple bags of pre-riced cauliflower. It’s a breeze with the help of a food processor.
Stuffed grape leaves how to#
But really, once you learn how to roll them, they’re actually super easy! Before we get to the rolling part, you’ll just want to do a bit of prep, like ricing the cauliflower. So, I’ll do my usual “get an Instant Pot on Amazon” plug one more time and then it’s onto making these Instant Pot Paleo Stuffed Grape Leaves!įor some reason, grape leaves always seem like an intimidating thing to make. Hopefully you’re not sick of the Instant Pot yet! I keep falling in love with it every time I use it and the recipes featuring it just keep coming! If you haven’t become a part of the Instant Pot fan club yet, that’s okay! You can still make this recipe without one, but I can’t guarantee that it will turn out quite as well! And it definitely won’t be as easy. And with the help of the Instant Pot, these grape leaves are quicker and easier to prepare! Allow me to bring a beloved piece of my Middle Eastern heritage into your kitchen today with these healthy and delicious Instant Pot Paleo Stuffed Grape Leaves! I’m proud to say that my Instant Pot Paleo Stuffed Grape Leaves not only taste like the originals, but they might even be BETTER! Each grape leaf is stuffed with grass-fed beef, cauliflower rice, sweet golden raisins, and Middle Eastern spices, all cooked in a delicious, lemony broth.
Thankfully, my mom and I have been able to “Paleo-ify” almost all of our favorite Syrian dishes! And today, I’m going back to my Middle Eastern roots with a Paleo and AIP spin on the traditional stuffed grape leaves that my mom and grandma (or “ Sitto” in Arabic) used to make. If I close my eyes, I can almost taste our delicious Mid-East feast right now… so good!Ī lot has changed over the past 10 years, but my love for Syrian food remains the same! But unfortunately, most of the ingredients in my favorite ethnic foods are off limits now. 🙂 If you’re unfamiliar with traditional Middle Eastern foods, they are items like kibbeh (baked beef or lamb mixed with bulgur wheat, pine nuts, and spices) topped with labneh(plain yogurt), tabbouleh (a flavorful salad of parsley, bulgur wheat, carrots, cucumber, tomatoes, and lemon juice), mujadarra (lentils, rice, and onions), stuffed grape leaves (with meat, rice, spices, and lemon juice), and of course, warm pita bread with hummus. And 9 times out of 10, I requested Middle Eastern food! My mom’s side of the family is 100% Syrian, so we grew up eating hummus before hummus was cool. My mom was so wonderful about making me my favorite meals each time I came home. Yet, for all of the many wonderful memories I have of being away at school, it was hard to beat the nostalgic feeling of coming home, especially after grueling final exams. Seriously, where has the time gone?! There are days when I really miss the college life and not having “real” cares or worries, except for the occasional term paper or class project. It’s been almost 10 years since I graduated from college.
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