In a large bowl, combine the beef, rice, onion, tomato, 3 Tbs. of the oil, the tomato paste, 2-1/2 tsp. kosher salt, and 1/2 tsp. pepper. Refrigerate, covered, until ready to use.
Gently pour 1 cup of hot water, the remaining 2 Tbs. oil, and the lemon juice over the dolmades. Cover with another circle of parchment, then cover with a heavy plate to prevent the dolmades from floating while cooking.
Cover the pot with the lid ajar, and cook over low heat until the rice is cooked through, 45 to 50 minutes.
This quick take on eggs Benedict eschews Hollandaise sauce and ham in favor of tangy beurre blanc and fresh asparagus. It takes slightly more than 10 minutes, but it looks…
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