Lamb-Stuffed Grape Leaves

Name: Lamb-Stuffed Grape Leaves
Ingredients: Cooking spray; 1 1/2 cups finely chopped yellow onion (about 1 medium); 1/2 cup chopped green onions (about 3); 1/2 cup uncooked long-grain rice; 2 tablespoons pine nuts; 1/2 cup water; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh mint; 2 tablespoons chopped fresh dill; 2 tablespoons golden raisins; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 3 ounces lean ground lamb; 30 bottled large grape leaves

14 ingredients

3 steps

Ingredients

Cooking spray
1 1/2 cups finely chopped yellow onion (about 1 medium)
1/2 cup chopped green onions (about 3)
1/2 cup uncooked long-grain rice
2 tablespoons pine nuts
1/2 cup water
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh dill
2 tablespoons golden raisins
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 ounces lean ground lamb
30 bottled large grape leaves

Directions

1

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add yellow onion to pan; cook 4 minutes, stirring occasionally. Add green onions, rice, and nuts; cook 2 minutes, stirring frequently. Stir in 1/2 cup water and next 6 ingredients (through pepper); bring to a boil. Cover, reduce heat, and simmer 8 minutes or until liquid is absorbed. Remove from heat; cool. Stir in lamb.
2

Rinse grape leaves with cold water; drain well. Pat dry with paper towels. Remove stems; discard.
3

Spoon 1 tablespoon rice mixture onto center of each grape leaf. Bring 2 opposite points of leaf to center; fold over filling. Beginning at 1 short side, roll up leaf tightly, jelly-roll fashion. Place stuffed grape leaves, seam sides down, in a vegetable steamer. Steam 1 hour and 30 minutes.

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