24
large grape leaves
Cooking
spray
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 chopped fresh
oregano
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
DIRECTIONS
Rinse
grape leaves with cold water;
drain well. Pat dry with paper
towels. Remove stems; discard.
Set aside.
Heat 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 6
ingredients; 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.
Steam grape leaves,
covered, 10 minutes or until
thoroughly heated. Cool to room
temperature. Serve with yogurt
and lemon wedges.
