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Stuffed Grape Leaves

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Ingredients
  Plain low-fat yogurt 1 Cup (16 tbs)
  Chopped fresh mint/1 tablespoon dried mint 3 Tablespoon, divided
  Grated lemon rind 1 Teaspoon
  Honey 1 Teaspoon
  Grape leaves 30 Large (Bottled)
  Olive oil 2 Tablespoon
  Finely chopped onion 1 3⁄4 Cup (28 tbs)
  Garlic 1 Clove (5 gm), minced
  Fresh lemon juice 1⁄4 Cup (4 tbs), divided
  Hot cooked rice 2 Cup (32 tbs) (Cooked Without Salt Or Fat)
  Dried currants 1⁄2 Cup (8 tbs)
  Pine nuts 1⁄3 Cup (5.33 tbs), toasted
  Chopped fresh dill weed/1 teaspoon dried dillweed 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Canned chickpeas 15 Ounce, drained, rinsed (1 Can, Garbanzo Beans)
  Vegetable cooking spray 1
Directions

Combine yogurt, 2 tablespoons mint, lemon rind, and honey in a bowl, and stir well.
Cover and chill.
Rinse grape leaves under cold water; drain well, and pat dry with paper towels.
Remove stems, and discard.
Heat oil in a nonstick skillet over medium heat until hot.
Add onion; saute 10 minutes.
Add garlic; saute 1 minute.
Remove from heat; stir in remaining mint, 2 tablespoons lemon juice, rice, and next 6 ingredients.
Preheat oven to 350°.
Spoon 1 rounded tablespoon of rice mixture onto center of each grape leaf.
Bring 2 opposite points of a leaf to center, and fold over filling.
Beginning at 1 short side, roll up leaf tightly, jelly-roll fashion.
Repeat procedure with remaining grape leaves.
Place stuffed grape leaves, seam sides down, in a 13 x 9-inch baking dish coated with cooking spray.
Drizzle remaining lemon juice over leaves.
Cover and bake at 350° for 30 minutes or until thoroughly heated.

Recipe Summary

Method: 
Baked

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