Stuffed Vine Leaves With Lamb and Wild Rice

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

Directions

1. 1

   Combine Yogurt, 2 tsps mint and lemon rind in small bowl; stir well.

2. 2

   Cover and chill.

3. 3

   Remove stems from Grape leaves.

4. 4

   Rinse Grape Leaves, drain well, pat dry with paper towel.

5. 5

   Heat Olive Oil in large non stick skillet over medium heat.

6. 6

   Saute' onions for 10 minutes.

7. 7

   Add Garlic and cook for additional minute. Remove from heat.

8. 8

   Stir in remaining mint, 2 tbsp Lemon Juice, Rice, Pine Nuts, Salt Substitute, Lamb and Chick Peas.

9. 9

   Spoon even amounts of mixture onto each grape leaf and roll.

10. 10

    Place stuffed grape leaves, seam side down, in a 13"x9" baking dish coated with cooking spray to prevent sticking.

11. 11

    Cover and bake at 350 degrees for 30 minutes.

12. 12

    Serve warm with yougurt mixture.