Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Joanne Weir
Recipe by Cooking Light September 2005

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

88 calories; calories from fat 12%; fat 1.8g; saturated fat 0.2g; mono fat 0.4g; poly fat 0.9g; protein 2.7g; carbohydrates 16.5g; fiber 1g; iron 1.3mg; sodium 500mg; calcium 72mg.
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