Dolmades (Stuffed Grape Leaves)

1 teaspoon olive oil

1/4 cup finely chopped carrot

1 garlic clove, minced

4 scallions, thinly sliced

1 1/4 cups low sodium chicken broth

1/3 cup white rice

3 tablespoons chopped fresh dill

2 tablespoons lemon juice

12 bottled grape leaves, drained soaked and rinsed several times

1/2 cup water

Heat oil in a medium nonstick saucepan.

Saute the carrot and garlic until softened, about 4 minutes.

Stir in the scallions and 1/4 cup of the broth. 

Cook, stirring occasionally so that the liquid evaporates.

Stir in the remaining broth, rice, dill and lemon juice.

Reduce heat and simmer until the broth is absorbed, about 15-20 minutes.

Arrange grape leaves on a work surface.

Spoon rice mixture into the stem end of each leaf. Fold stem end over and fold in sides.

From the stem end, roll up the leaves.

Place them seam-side down in a large skillet. Pour water over the grape leaves and bring to a boil. Reduce heat and simmer covered for about 30 minutes. Let cool to room temperature.

Serve with lemon wedges and tzatziki.