Dolmades (stuffed Grape Leaves)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

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 3/4 cups finely chopped onions
• 1 garlic clove, minced
• 4 tablespoons fresh lemon juice, divided
• 2 cups hot cooked rice
• 1/2 cup dried currant
• 1/3 cup pine nuts, toasted
• 1 teaspoon dried dill
• 1/2 teaspoon salt
• 1 (15 ounce) can chickpeas, also called garbanzo beans, rinsed and drained

Recipe

• 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 sauté 10 minutes.
• 7 add garlic and sauté 1 minute. remove from heat; stir in remaining mint, 2 tablespoons lemon juice, rice and next 6 ingredients.
• 8 place stuffed grape leaves, seam sides down, in a 13x9-inch baking dish coated with cooking spray.
• 9 drizzle remaining lemon juice over leaves.
• 10 cover and bake at 350° for 30 minutes or until thoroughly heated.
• 11 serve warm or chilled with yogurt mixture.