Stuffed Vine Leaves With Lamb And Wild Rice

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

Ingredients

• 1 cup low-fat plain yogurt
• 3 teaspoons dried mint (divided)
• 1 teaspoon lemon rind, grated
• 30 large grape leaves, drained
• 2 tablespoons extra virgin olive oil
• 1 cup onion, finely chopped
• 2 garlic cloves, peeled and minced
• 4 tablespoons fresh lemon juice, divided
• 2 cups cooked long grain and wild rice blend
• 1/3 cup pine nuts, toasted
• 1/2 teaspoon salt substitute
• 1 lb ground lamb
• 2 cups chickpeas, rinsed and drained

Recipe

• 1 combine yogurt, 2 tsps mint and lemon rind in small bowl; stir well.
• 2 cover and chill.
• 3 remove stems from grape leaves.
• 4 rinse grape leaves, drain well, pat dry with paper towel.
• 5 heat olive oil in large non stick skillet over medium heat.
• 6 saute' onions for 10 minutes.
• 7 add garlic and cook for additional minute. remove from heat.
• 8 stir in remaining mint, 2 tbsp lemon juice, rice, pine nuts, salt substitute, lamb and chick peas.
• 9 spoon even amounts of mixture onto each grape leaf and roll.
• 10 place stuffed grape leaves, seam side down, in a 13"x9" baking dish coated with cooking spray to prevent sticking.
• 11 cover and bake at 350 degrees for 30 minutes.
• 12 serve warm with yougurt mixture.