Print a PDF of this recipe here.
October 2005 Supper Club, Recipe from Nan
Make this dish the night before a gathering, refrigerate overnight, and serve at room temperature.
24 large grape leaves
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
Rinse grape leaves with cold water; drain well. Pat dry with paper towels. Remove stems; discard. Set aside. Set large 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.
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.
Yield: 8 servings (serving size: 3 stuffed grape leaves, 1 tablespoon yogurt, and 1 lemon wedge)
NUTRITION PER SERVING
CALORIES 88(12% from fat); FAT 1.8g (sat 0.2g,mono 0.4g,poly 0.9g); PROTEIN 2.7g; CHOLESTEROL 0.0mg; CALCIUM 72mg; SODIUM 500mg;
FIBER 1g; IRON 1.3mg; CARBOHYDRATE 16.5g
Joanne Weir Cooking Light, SEPTEMBER 2005