Lamb-Stuffed Grape Leaves

Serve at room temperature.

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

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

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.

Nutritional Information

Calories:

111

Fat:

3.3g (sat 0.8g,mono 1g,poly 1g)

Protein:

4g

Carbohydrate:

16.8g

Fiber:

1.2g

Cholesterol:

7mg

Iron:

1.1mg

Sodium:

513mg

Calcium:

65mg