ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grape Leaves Stuffed with Rice, Currants, and Herbs

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

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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.