Options

Format:
Include:
PRINT

Grape Leaves Stuffed with Rice, Currants, and Herbs

Make this dish the night before a gathering, refrigerate overnight, and serve at room temperature.

Cooking Light SEPTEMBER 2005

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

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.

Nutritional Information

Amount per serving
  • Calories: 88
  • Calories from fat: 12%
  • Fat: 1.8g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.9g
  • Protein: 2.7g
  • Carbohydrate: 16.5g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 500mg
  • Calcium: 72mg
advertisement

Go to full version of

Grape Leaves Stuffed with Rice, Currants, and Herbs recipe

advertisement