POINTS® Value |  2
Servings | 4
Preparation Time | 10 min
Cooking Time | 60 min
Level of Difficulty | Moderate

Dolmades, or stuffed grape leaves, are a delicious snack and are easier to make than you might think.


1 tsp olive oil
1/4 cup carrot(s), minced
1 medium garlic clove(s), minced
4 medium scallion(s), thinly sliced
10 oz canned condensed chicken broth, 1 1/4 cups
1/3 cup dry instant long-grain white rice
3 Tbsp dill, chopped
1/4 tsp lemon zest, fresh
2 Tbsp fresh lemon juice
1/4 cup grape leaves, bottled, or enough for 12 large (drained, soaked and rinsed several times)
4 Tbsp dill, in 8 large sprigs
1/4 cup plain fat-free yogurt

Instructions


1. In a medium nonstick saucepan, heat the oil. Sauté the carrot and garlic until softened, about 4 minutes. Stir in the scallions and 1/4 cup of the broth; cook, stirring occasionally, until most of the liquid has evaporated, about 5 minutes. Stir in the remaining cup of broth, the rice, dill, lemon zest and lemon juice. Reduce the heat and simmer, covered, until the rice is tender and the broth is absorbed, about 17 minutes.
2. On a clean work surface, arrange the grape leaves in a single layer. Spoon the rice mixture onto the stem end of each leaf; fold the stem end over. Fold the sides of the leaves over the filling to enclose. From the stem end, roll up the leaves, jelly-roll style. Place the dolmades seam-side down in a large skillet. Place 4 of the dill sprigs over the dolmades. Pour 1/2 cup water into the skillet; bring to a boil. Reduce the heat and simmer, covered, about 30 minutes. Let cool to room temperature.
3. To serve, arrange 3 dolmades and 1 tablespoon of the yogurt on each of 4 plates; garnish each with a remaining dill sprig.