Ingredients: [‘plain low-fat yogurt’, ‘dried mint’, ‘fresh lemon rind’, ‘honey’, ‘grape leaves’, ‘olive oil’, ‘onions’, ‘garlic clove’, ‘fresh lemon juice’, ‘cooked rice’, ‘dried currant’, ‘pine nuts’, ‘dried dill’, ‘salt’, ‘chickpeas’]
Quantity of 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 “]
Number of Servings: 1
Steps: [‘Combine the yogurt, 2 teaspoons mint, lemon rind and honey in a small bowl; stir well.’, ‘Cover and chill.’, ‘Rinse grape leaves under cold water; drain well and pat dry with paper towels.’, ‘Remove stems and discard.’, ‘Heat 2 tablespoons oil in a large nonstick skillet over medium heat.’, ‘Add chopped onion and sauté 10 minutes.’, ‘Add garlic and sauté 1 minute. Remove from heat; stir in remaining mint, 2 tablespoons lemon juice, rice and next 6 ingredients.’, ‘Place stuffed grape leaves, seam sides down, in a 13×9-inch baking dish coated with cooking spray.’, ‘Drizzle remaining lemon juice over leaves.’, ‘Cover and bake at 350° for 30 minutes or until thoroughly heated.’, ‘Serve warm or chilled with yogurt mixture.’]