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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Stuffed Grape Leaves

Source: dLife

Stuffed grape leaves served with a creamy, cool, and sweet yogurt sauce.

Nutrition Facts

Makes 30 servings
Amount Per Serving

Calories	49.2

Total Carbs	8.0 g

Dietary Fiber	0.8 g

Sugars	2.8 g

Total Fat	1.4 g

Saturated Fat	0.3 g

Unsaturated Fat	0.2 g

Potassium	16.1 mg

Protein	1.5 g

Sodium	184.3 mg

Dietary Exchanges 1.4 Fat, 0.2 Vegetables, 0.1 Fruits, 0.0 Milk, 0.3 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 cup lowfat plain yogurt 3.0
3 tbsp fresh mint 1.0
1 tsp grated lemon rind 1.0
1 tsp honey 30.0
30 each grape leaves 2.0
2 tbsp olive oil 1.75
1 3/4 cup fresh chopped onion 1.0
1 each medium garlic cloves 0.25
0 1/4 cup fresh lemon juice 2.0
2 cup cooked long grain brown rice 0.5
0 1/2 cup dried currants 3.0
3 oz pine nuts 1.0
1 tbsp fresh dill weed 0.5
0 1/2 tsp salt 0.25
0 1/4 tsp black pepper 10.0
10 oz Peas, chickpea, canned 1.0
1 each cooking spray

Directions

Chop the fresh mint and mix 2 tablespoons together with the yogurt, lemon rind, and honey. Cover and chill in the refrigerator.
Take the grape leaves out, chop off the stems, and rinse in cold water. Pat the grape leaves dry.
Finely chop the onions and garlic.
Place a large nonstick pan over medium heat and add olive oil.
When pan is hot add the onions and sauté 10 minutes; then add the garlic and sauté 1 minute.
After removing pan from heat add the remaining 1 tablespoon of fresh mint, 2 tablespoons of the lemon juice, rice, currants, pine nuts, fresh dill, salt, pepper, and chickpeas. Mix together well.
Lay out the grape leaves and place 1 tablespoon of the mixture in the center of each.
To fold bring the two sides over the filling then roll leaf up tightly beginning on the short side.
Roll up all of the grape leaves and place, seam side down, on a baking dish coated in cooking spray.
Pour the remaining lemon juice over the leaves and cover. Bake for 30 minutes at 350 degrees F. Grape leaves may be served warm or chilled with the yogurt mixture.