Lamb-Stuffed Grape Leaves

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Prepare a gorgeous appetizer that's sure to garner rave reviews. Serve at room temperature.

Yield:

8 servings (serving size: about 3 rolls)

Recipe from

Nutritional Information

Calories 111
Fat 3.3 g
Satfat 0.8 g
Monofat 1 g
Polyfat 1 g
Protein 4 g
Carbohydrate 16.8 g
Fiber 1.2 g
Cholesterol 7 mg
Iron 1.1 mg
Sodium 513 mg
Calcium 65 mg

Ingredients

Cooking spray
1 1/2 cups finely chopped yellow onion (about 1 medium)
1/2 cup chopped green onions (about 3)
1/2 cup uncooked long-grain rice
2 tablespoons pine nuts
1/2 cup water
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh dill
2 tablespoons golden raisins
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 ounces lean ground lamb
30 bottled large grape leaves

Preparation

1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add yellow onion to pan; cook 4 minutes, stirring occasionally. Add green onions, rice, and nuts; cook 2 minutes, stirring frequently. Stir in 1/2 cup water and next 6 ingredients (through pepper); bring to a boil. Cover, reduce heat, and simmer 8 minutes or until liquid is absorbed. Remove from heat; cool. Stir in lamb.

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

3. Spoon 1 tablespoon rice mixture onto center of each grape leaf. Bring 2 opposite points of leaf to center; fold over filling. Beginning at 1 short side, roll up leaf tightly, jelly-roll fashion. Place stuffed grape leaves, seam sides down, in a vegetable steamer. Steam 1 hour and 30 minutes.

Note:

Joanne Weir,

August 2009