STUFFED VINE LEAVES WITH LAMB AND WILD RICE

Stuffed Vine Leaves With Lamb and Wild Rice image

Make and share this Stuffed Vine Leaves With Lamb and Wild Rice recipe from Food.com.

Provided by meandaubrey

Categories Long Grain Rice

Time 50m

Yield 30 Dolmades, 5-6 serving(s)

Number Of Ingredients 13

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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

Steps:

Combine Yogurt, 2 tsps mint and lemon rind in small bowl; stir well.
Cover and chill.
Remove stems from Grape leaves.
Rinse Grape Leaves, drain well, pat dry with paper towel.
Heat Olive Oil in large non stick skillet over medium heat.
Saute' onions for 10 minutes.
Add Garlic and cook for additional minute. Remove from heat.
Stir in remaining mint, 2 tbsp Lemon Juice, Rice, Pine Nuts, Salt Substitute, Lamb and Chick Peas.
Spoon even amounts of mixture onto each grape leaf and roll.
Place stuffed grape leaves, seam side down, in a 13"x9" baking dish coated with cooking spray to prevent sticking.
Cover and bake at 350 degrees for 30 minutes.
Serve warm with yougurt mixture.

Nutrition Facts : Calories 961.5, Fat 46.3, SaturatedFat 12.8, Cholesterol 68.2, Sodium 17489.6, Carbohydrate 107.4, Fiber 5.2, Sugar 11.3, Protein 49.2