Grape Leaves Stuﬀed with Rice and Figs with Lemon Yogurt Sauce Submitted by Diane Nemitz
Makes approximately 40 — 50 stuﬀed grape leaves
For the Grape Leaves:
One jar grape leaves (about 50 leaves)
1 cup brown rice
2 Tbsp extra virgin olive oil
¼ cup ﬁnely chopped dried ﬁgs
½ cup ﬁnely chopped pine nuts
2 Tbsp dried mint
1 Tbsp dried dill weed
2 ﬁnely chopped green onions
3 Tbsp citrus ﬂavored olive oil
For the sauce:
1 cup Greek yogurt
Juice and zest of one half lemon
¼ cup shredded cucumber
- Preheat oven to 360 degrees. Spray a deep oven-proof baking dish with cooking spray. Place grape leaves in large bowl and cover with boiling water. Let them soften for three or four minutes, then remove and carefully unroll them. (May line bottom of baking pan with broken bits of leaves).
- Prepare the ﬁlling by sautéing rice and pine nuts in olive oil, then add three cups water, ﬁgs, mint, dill weed and green onions. (I then transfer to rice cooker) Cover pan and simmer until rice is tender and water is absorbed. Allow stuﬃng to cool, then stuﬀ grape leaves as follows: Place heaping tablespoon of ﬁlling on leaf. Cover with bottom portion of leaf, fold insides and continue to roll until ﬁlling is completely enclosed.
- Place rolled grape leaves close together in layers in baking pan. When pan is ﬁlled, drizzle with citrus ﬂavored olive oil, cover with hot water and cover the pan. (Use foil if pan does not have its own cover). Bake for about one hour. Cool before serving. May be served at room temperature or cold.
- Serve with lemon-yogurt sauce which has been prepared by combining yogurt, lemon juice, lemon zest and cucumber. (Allow sauce to stand for 15 minutes to combine ﬂavors, but do not prepare too far in advance.)
These are wonderful party appetizers!
Nutrition Information (per serving, based on 20 servings for the entire recipe): Calories: 110; Total Fat: 6g; Saturated Fat: 1g; Sodium: 290mg; Total Carbohydrate: 11g; Fiber: 1g; Protein: 3g.