Grape Leaves Stuffed with Rice, Currants, and Herbs

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Grape Leaves Stuffed with Rice, Currants, and HerbsRecipe
Make this dish the night before a gathering, refrigerate overnight, and serve at room temperature.
8 servings (serving size: 3 stuffed grape leaves, 1 tablespoon yogurt, and 1 lemon wedge)

Ingredients

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24 large grape leaves
Cooking spray
1 cup finely chopped onion
1/2 cup uncooked long-grain rice
1/2 cup chopped green onions
2 tablespoons pine nuts
1 cup water
2 tablespoons dried currants
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 tablespoons chopped fresh mint
1 1/2 tablespoons chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1/2 cup plain fat-free yogurt
8 lemon wedges

Preparation

Rinse grape leaves with cold water; drain well. Pat dry with paper towels. Remove stems; discard. Set aside.

y?y?rge nonstick skillet over medium heat. Coat pan with cooking spray. Add 1 cup chopped onion; cook 7 minutes or until tender, stirring occasionally. Add rice, green onions, and nuts; cook 4 minutes, stirring frequently. Stir in water and next 7 ingredients (through cinnamon); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender. Cool slightly.

Spoon 1 rounded tablespoon rice mixture onto center of each grape leaf. Fold one side of leaf over filling. Fold opposite side of leaf over filling. Beginning at 1 short side, roll up leaf tightly, jelly-roll fashion. Steam grape leaves, covered, 10 minutes or until thoroughly heated. Cool to room temperature. Serve with yogurt and lemon wedges.

Created date

August 2005

Nutritional Information

Calories 88
Caloriesfromfat 12 %
Fat 1.8 g
Satfat 0.2 g
Monofat 0.4 g
Polyfat 0.9 g
Protein 2.7 g
Carbohydrate 16.5 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 500 mg
Calcium 72 mg