Ingredients
- 1 cup plain low-fat yogurt
- 3 tablespoons chopped fresh or 1 tablespoon dried mint, divided
- 1 teaspoon grated lemon rind
- 1 teaspoon honey
- 30 large bottled grape leaves
- 2 tablespoons olive oil
- 1 3/4 cups finely chopped onion
- 1 garlic clove, minced
- 4 tablespoons fresh lemon juice, divided
- 2 cups hot cooked rice
- 1/2 cup dried currants
- 1/3 cup pine nuts, toasted
- 1 tablespoon chopped fresh or 1 teaspoon dried dill
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
- Vegetable cooking spray
Nutrition Information
- calories 60
- caloriesfromfat 32 %
- fat 2.1 g
- satfat 0.4 g
- monofat 1 g
- polyfat 0.5 g
- protein 1.9 g
- carbohydrate 9.2 g
- fiber 1 g
- cholesterol 0.0 mg
- iron 0.6 mg
- sodium 119 mg
- calcium 32 mg
How to Make It
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Combine the yogurt, 2 tablespoons mint, lemon rind, and honey in a small bowl; stir well. Cover and chill.
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Rinse grape leaves under cold water; drain well, and pat dry with paper towels. Remove stems, and discard.
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Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add chopped onion, and sauté 10 minutes. Add garlic, and sauté 1 minute. Remove from heat; stir in remaining mint, 2 tablespoons lemon juice, rice, and next 6 ingredients (rice through chickpeas).
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Preheat oven to 350°. Spoon 1 rounded tablespoon of rice mixture onto center of each grape leaf. Bring 2 opposite points of leaf to center, and fold over filling. Beginning at 1 short side, roll up leaf tightly, jelly-roll fashion. Repeat procedure with remaining grape leaves.
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Place stuffed grape leaves, seam sides down, in a 13 x 9-inch baking dish coated with cooking spray. Drizzle remaining lemon juice over leaves. Cover and bake at 350° for 30 minutes or until thoroughly heated. Serve warm or chilled with yogurt mixture.
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