Lamb-Stuffed Grape Leaves

• Cooking spray
• 1 1/2 cups finely chopped yellow onion (about 1 medium)
• 1/2 cup chopped green onions (about 3)
• 1/2 cup uncooked long-grain rice
• 2 tablespoons pine nuts
• 1/2 cup water
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh dill
• 2 tablespoons golden raisins
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 ounces lean ground lamb
• 30 bottled large grape leaves

1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add yellow onion to pan; cook 4 minutes, stirring occasionally. Add green onions, rice, and nuts; cook 2 minutes, stirring frequently. Stir in 1/2 cup water and next 6 ingredients (through pepper); bring to a boil. Cover, reduce heat, and simmer 8 minutes or until liquid is absorbed. Remove from heat; cool. Stir in lamb.
2. Rinse grape leaves with cold water; drain well. Pat dry with paper towels. Remove stems; discard.
3. Spoon 1 tablespoon rice mixture onto center of each grape leaf. Bring 2 opposite points of leaf to center; fold over filling. Beginning at 1 short side, roll up leaf tightly, jelly-roll fashion. Place stuffed grape leaves, seam sides down, in a vegetable steamer. Steam 1 hour and 30 minutes.

cooking spray, yellow onion, green onions, longgrain rice, nuts, water, parsley, fresh mint, dill, golden raisins, salt, freshly ground black pepper, lean ground lamb, grape leaves

Taken from www.myrecipes.com/recipe/lamb-stuffed-grape-leaves (may not work)