Stuffed Grape Leaves

By lisajesselson

Ingredients

• 1 cup plain low fat yogurt
• 3 Tbs. mint chopped or dried, divided
• 1 tsp. grated lemon rind
• 1 tsp. honey
• 30 large grape leaves
• 2 Tbs. olive oil
• 1 3/4 cups finely chopped onion
• 1 garlic clove minced
• 4 Tbs. fresh lemon juice, divided
• 2 cups hot cooked rice
• 1/2 cup dried currants
• 1/3 cup pine nuts toasted
• 1 Tbs. chopped fresh or dried dill
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 15 oz. can chickpeas

Preparation

Step 1

combine yogurt, 2 Tbs. mint, lemon rind, and honey in small bowl, stir well, cover and chill
rinse grape leaves in cold water, drain well
pat dry, remove and discard stems
heat 2 Tbs. oil in large skillet over med.
add chopped onions and saute 10 min
add garlic and saute 1 min.
remove from heat
stir in remaining mint, 2 Tbs. lemon juice, rice, and next 6
preheat oven to 350
spoon 1 Tbs. of rice mix onto leaf
bring edges together and fold to jelly roll tight
place seam side down in sprayed 13x9 baking dish
drizzle with remaining lemon juice
cover and bake 30 min.
serve warm or chilled with yogurt mix