Stuffed Romaine

Serves: 6
Total Calories: 269


4 ounces frozen spinach, defroste
2 teaspoons kosher salt
1 medium onion, diced
3/4 pound extra lean ground beef
1/2 cup uncooked white rice
1 teaspoon spicy chili sauce
1/2 cup chopped fresh mint leaves
1/2 cup chopped fresh flat leaf parsley
1/2 cup liquid egg substitute
1 tablespoon extra virgin olive oil
2 large heads Romaine lettuce
1/4 cup extra virgin olive oil
4 cloves garlic, diced
1 1/2 cups canned crushed tomatoes
6 cups water
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground white pepper


In a bowl, combine the spinach,1 teaspoon salt and onion. Rinse off the salt and squeeze dry.

In a mixing bowl, combine the meat, rice, chili sauce, mint parsley, egg substitute, remaining salt and pepper and then stir in the spinach and onion mixture.

Cut off the bottom stems of the romaine and blanch in boiling water in a large pot for 20-30 seconds. Remove with tongs and plunge into ice water to stop the cooking.

Shave the stems from the middle of each leaf to make them easier to roll. Place a leaf with the rib side down, place 2 heaping tablespoons of the meat near the bottom of the leaf, loosely roll the bottom, tuck in the sides, and finish rolling the leaf. Secure each leaf with a toothpick and place the rolled leaf on a plate, seam side down.

Make the sauce by heating the oil over medium heat in the pot used to blanch the romaine, adding the garlic for 1 minute and then stirring in the tomatoes, 3 cups of water, salt and pepper and simmer for 10 minutes. Add the stuffed romaine to the broth in two layers and add the remaining water. Bring the sauce to a boil, reduce the heat and simmer for 1 hour. Serve with broth spooned over the romaine.

Nutritional Facts:

Serves: 6
Total Calories: 269
Calories from Fat: 125

This Stuffed Romaine recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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