Meat, Bulgur, and Rice Dolmades

Ingredients

• 2 tablespoons bulgur uncooked
• 1 tablespoon cornstarch 
• 3 tablespoons tablespoon dill dried fresh chopped
• 15.8 ounce less-sodium chicken broth fat-free canned
• 1 cup fennel bulb coarsely chopped 1 bulb
• 30 large bottled grape leaves 
• 0.3 cup green onions coarsely chopped
• 0.5 pound ground round 
• 0.3 cup juice of lemon fresh
• 1.5 teaspoons olive oil 
• 0.5 cup onion coarsely chopped
• 0.5 teaspoon dash of pepper red crushed
• 2 tablespoons rice medium-grain uncooked
• 0.3 teaspoon salt 
• 1 large tomatoes cored cut in half crosswise 1 pound
• 1 tablespoon water 

Equipment

• food processor
• frying pan
• paper towels
• dutch oven

Directions

1. Combine first 3 ingredients in a food processor, and process until minced.
2. Combine the fennel mixture with beef, rice, bulgur, and oil. Grate tomato halves over mixture; discard skin.
3. Sprinkle beef mixture with pepper and salt; stir to combine.
4. Rinse grape leaves under cold water; drain and pat dry with paper towels.
5. Remove stems, and discard. Spoon 1 rounded tablespoon of beef mixture onto the center of each grape leaf. Bring 2 opposite points of leaf to center, and fold over filling. Beginning at 1 short side, roll up leaf tightly, jelly-roll fashion. Repeat procedure with remaining grape leaves.
6. Place stuffed grape leaves close together, seam sides down, in a Dutch oven coated with cooking spray.
7. Add broth and juice; bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Carefully remove dolmades from pan.
8. Combine cornstarch and water. Stir cornstarch mixture into broth; bring to a boil; cook for 1 minute. Stir in dill.
9. Serve with dolmades.
10. Garnish with lemon wedges, if desired.