Herb Stuffed Grape Leaves
16 |
Ounce |
Jar of grape leaves |
40-50 leaves |
1 |
Cup |
Basmati rice |
|
2 |
Cups |
Vegetable broth |
|
2 |
Medium |
Onions |
Minced |
4 |
Cloves |
Garlic |
Minced |
4 |
Tablespoons |
Fresh Mint |
Minced |
4 |
Tablespoons |
Italian Parsley |
Minced |
1/2 |
Cup |
Currants |
Soaked in hot water drained |
1 |
Tablespoon |
Cinnamon |
|
1/2 |
Cup |
Pinenuts |
|
8 |
|
Lettuce leaves |
Line bottom of pan |
2 |
Cups |
Water |
|
|
|
|
|
SAUCE
2 |
Cups |
Non-fat Vegan yogurt
|
|
1/4 |
Cup |
Fresh mint |
Minced |
1 |
Clove |
Garlic |
Minced |
1 |
Teaspoon |
Salt |
|
4 |
|
Scallions |
minced |
Filling:
In a mixing bowl, pour boiling hot water to cover grape leaves and let them soak 1 hour to tenderize them. Change water every 20 minutes if time allows. In a saucepan, combine rice and broth. Cover, bring to a boil, reduce heat to simmer and cook 10 minutes. Stir in onions and garlic; currants, cinnamon, and pinenuts cover again and simmer 10 minutes more, until all liquid has been absorbed. Remove from heat and stir in herbs, with a fork, fluffing rice.
Drain grape leaves and pat dry with a kitchen towel. Lay grape leaf vein side up with stem end toward you on a flat surface. Snip end of stem off. Place a heaping tablespoon of rice filling in center. Fold over sides of leaf, fold up bottom and roll closed as tightly as possible. Repeat till all grape leaves are used.
Line bottom of large, heavy sauce pan with lettuce leaves or extra grape leaves. Place filled grape leaves in sauce pan seam side down in layers. Pour 2 cups of water over leaves and cover them with a glass pie plate that will sit directly on top. Simmer 30-40 minutes, until leaves are tender. Add additional water if needed. Cool to warm or room temperature.
Sauce: Combine all ingredients in bowl and stir together. Serve on side.
PER SERVING: 80 Cal., 3G Prot., 15G Carb., 0.3G Fat, 2G Fiber
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