Dolmades (Stuffed Grape Leaves)

Name: Dolmades (Stuffed Grape Leaves)
Ingredients: 1 cup plain low-fat yogurt; 3 teaspoons dried mint, divided; 1 teaspoon grated fresh lemon rind; 1 teaspoon honey; 30 large bottled grape leaves; 2 tablespoons olive oil; 1 34 cups finely chopped onions; 1 garlic clove, minced; 4 tablespoons fresh lemon juice, divided; 2 cups hot cooked rice; 12 cup dried currant; 13 cup pine nuts, toasted; 1 teaspoon dried dill; 12 teaspoon salt; 1 (15 ounce) can chickpeas, also called garbanzo beans, rinsed and drained

15 ingredients

12 steps

Ingredients

1 cup plain low-fat yogurt
3 teaspoons dried mint, divided
1 teaspoon grated fresh lemon rind
1 teaspoon honey
30 large bottled grape leaves
2 tablespoons olive oil
1 34 cups finely chopped onions
1 garlic clove, minced
4 tablespoons fresh lemon juice, divided
2 cups hot cooked rice
12 cup dried currant
13 cup pine nuts, toasted
1 teaspoon dried dill
12 teaspoon salt
1 (15 ounce) can chickpeas, also called garbanzo beans, rinsed and drained

Directions

1

Combine the yogurt, 2 teaspoons mint, lemon rind and honey in a small bowl; stir well.
2

Cover and chill.
3

Rinse grape leaves under cold water; drain well and pat dry with paper towels.
4

Remove stems and discard.
5

Heat 2 tablespoons oil in a large nonstick skillet over medium heat.
6

Add chopped onion and saute 10 minutes.
7

Add garlic and saute 1 minute.
8

Remove from heat; stir in remaining mint, 2 tablespoons lemon juice, rice and next 6 ingredients.
9

Place stuffed grape leaves, seam sides down, in a 13x9-inch baking dish coated with cooking spray.
10

Drizzle remaining lemon juice over leaves.
11

Cover and bake at 350 for 30 minutes or until thoroughly heated.
12

Serve warm or chilled with yogurt mixture.