Prepare a gorgeous appetizer that's sure to garner rave reviews. Serve at room temperature.

Joanne Weir
Recipe by Cooking Light August 2009

Gallery

Becky Luigart-Stayner; Styling: Leigh Ann Ross

Recipe Summary

Yield:
8 servings (serving size: about 3 rolls)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Nutrition Facts

111 calories; fat 3.3g; saturated fat 0.8g; mono fat 1g; poly fat 1g; protein 4g; carbohydrates 16.8g; fiber 1.2g; cholesterol 7mg; iron 1.1mg; sodium 513mg; calcium 65mg.