Dolmades (Stuffed Grape Leaves) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
1 cup plain low-fat yogurt |
3 teaspoons dried mint, divided |
1 teaspoon grated fresh lemon rind |
1 teaspoon honey |
30 large bottled grape leaves |
2 tablespoons olive oil |
1 3/4 cups finely chopped onions |
1 garlic clove, minced |
4 tablespoons fresh lemon juice, divided |
2 cups hot cooked rice |
1/2 cup dried currant |
1/3 cup pine nuts, toasted |
1 teaspoon dried dill |
1/2 teaspoon salt |
1 (15 ounce) can chickpeas, also called garbanzo beans, rinsed and drained |
Directions:
1. Combine the yogurt, 2 teaspoons mint, lemon rind and honey in a small bowl; stir well.
2. Cover and chill.
3. Rinse grape leaves under cold water; drain well and pat dry with paper towels.
4. Remove stems and discard.
5. Heat 2 tablespoons oil in a large nonstick skillet over medium heat.
6. Add chopped onion and sauté 10 minutes.
7. Add garlic and sauté 1 minute. Remove from heat; stir in remaining mint, 2 tablespoons lemon juice, rice and next 6 ingredients.
8. Place stuffed grape leaves, seam sides down, in a 13x9-inch baking dish coated with cooking spray.
9. Drizzle remaining lemon juice over leaves.
10. Cover and bake at 350° for 30 minutes or until thoroughly heated.
11. Serve warm or chilled with yogurt mixture.
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