Grape Leaves Stuffed with Rice, Currants, and Herbs

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

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

Ingredients

• 24  large grape leaves
• Cooking spray
• 1  cup  finely chopped onion
• 1/2  cup  uncooked long-grain rice
• 1/2  cup  chopped green onions
• 2  tablespoons  pine nuts
• 1  cup  water
• 2  tablespoons  dried currants
• 2  tablespoons  chopped fresh flat-leaf parsley
• 1 1/2  tablespoons  chopped fresh mint
• 1 1/2  tablespoons  chopped fresh dill
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1/8  teaspoon  ground cinnamon
• 1/2  cup  plain fat-free yogurt
• 8  lemon wedges

Preparation

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

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.

Nutritional Information

Calories:

88 (12% from fat)

Fat:

1.8g (sat 0.2g,mono 0.4g,poly 0.9g)

Protein:

2.7g

Carbohydrate:

16.5g

Fiber:

1g

Cholesterol:

0.0mg

Iron:

1.3mg

Sodium:

500mg

Calcium:

72mg