Grape Leaves Stuffed with Rice, Currants, and Herbs

Grape Leaves Stuffed with Rice, Currants, and Herbs Recipe
Make this dish the night before a gathering, refrigerate overnight, and serve at room temperature.
5

Outstanding

Yield:

8 servings (serving size: 3 stuffed grape leaves, 1 tablespoon yogurt, and 1 lemon wedge)

Recipe from

Cooking Light

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

Ingredients

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.

Note:

Joanne Weir,

September 2005
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