Stuffed Grape Leaves Recipe
Summary
MethodBaked
Ingredients
| 1 cup plain low-fat yogurt | ||
| 3 tablespoons chopped fresh or 1 tablespoon dried mint, divided | ||
| 1 teaspoon grated lemon rind | ||
| Honey | 1 Teaspoon | |
| 30 large bottled grape leaves | ||
| Olive oil | 2 Tablespoon | |
| Onion | 1 3/4 Cup (16 tbs), finley chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Lemon juice | 1/4 Cup (16 tbs), divided | |
| Hot cooked rice | 2 Cup (16 tbs) | |
| Currants | 1/2 Cup (16 tbs), dried | |
| Pine nuts | 1/3 Cup (16 tbs), toasted | |
| Teaspoon | 1 Tablespoon, chopped | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Garbanzo beans | 1 Can (10oz), drained, rinsed | |
| Vegetable cooking spray | ||
Directions
Combine yogurt, 2 tablespoons mint, lemon rind, and honey in a bowl, and stir well.
Cover and chill.
Rinse grape leaves under cold water; drain well, and pat dry with paper towels.
Remove stems, and discard.
Heat oil in a nonstick skillet over medium heat until hot.
Add onion; saute 10 minutes.
Add garlic; saute 1 minute.
Remove from heat; stir in remaining mint, 2 tablespoons lemon juice, rice, and next 6 ingredients.
Preheat oven to 350°.
Spoon 1 rounded tablespoon of rice mixture onto center of each grape leaf.
Bring 2 opposite points of a 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.
Place stuffed grape leaves, seam sides down, in a 13 x 9-inch baking dish coated with cooking spray.
Drizzle remaining lemon juice over leaves.
Cover and bake at 350° for 30 minutes or until thoroughly heated.
Cover and chill.
Rinse grape leaves under cold water; drain well, and pat dry with paper towels.
Remove stems, and discard.
Heat oil in a nonstick skillet over medium heat until hot.
Add onion; saute 10 minutes.
Add garlic; saute 1 minute.
Remove from heat; stir in remaining mint, 2 tablespoons lemon juice, rice, and next 6 ingredients.
Preheat oven to 350°.
Spoon 1 rounded tablespoon of rice mixture onto center of each grape leaf.
Bring 2 opposite points of a 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.
Place stuffed grape leaves, seam sides down, in a 13 x 9-inch baking dish coated with cooking spray.
Drizzle remaining lemon juice over leaves.
Cover and bake at 350° for 30 minutes or until thoroughly heated.
Chef
