Lamb-Stuffed Grape Leaves

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. 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. 2. Rinse grape leaves with cold water; drain well. Pat dry with paper towels. Remove stems; discard.
3. 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.