Stuffed Grape Leaves
|Plain low-fat yogurt||1 Cup (16 tbs)|
|Chopped fresh mint/1 tablespoon dried mint||3 Tablespoon, divided|
|Grated lemon rind||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|
|Canned chickpeas||15 Ounce, drained, rinsed (1 Can, Garbanzo Beans)|
|Vegetable cooking spray||1|
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.