Grape Leaves Stuffed with Rice, Currants, and Herbs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Make this dish the night before a gathering, refrigerate overnight, and serve at room temperature. 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 |
Directions:
1. Rinse grape leaves with cold water; drain well. Pat dry with paper towels. Remove stems; discard. Set aside.
2. 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.
3. 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.
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