¼ cup(s), minced
1 medium clove(s), minced
4 medium, thinly sliced
Canned condensed chicken broth
10 oz, 1 1/4 cups
Uncooked instant long-grain white rice
3 Tbsp, chopped
¼ tsp, fresh
Fresh lemon juice
¼ cup(s), bottled, or enough for 12 large (drained, soaked and rinsed several times)
4 Tbsp, in 8 large sprigs
Plain fat free yogurt
- 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.
- 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.
- To serve, arrange 3 dolmades and 1 tablespoon of the yogurt on each of 4 plates; garnish each with a remaining dill sprig.