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Heat a large skillet and coat with cooking spray. Add 1 cup chopped onion; cook until tender. Add rice, green onions, and nuts; cook 4 minutes, stirring frequently. Stir in water and next 8 ingredients; bring to a boil. Cover and simmer 15 minutes or until rice is tender. Cool slightly.
Remove stems from grape leaves. Spoon 1 rounded tablespoon rice mixture onto center of each grape leaf. Fold one side of leaf over filling. Fold opposite side of leaf over filling. Beginning at 1 short side, roll up leaf tightly, jelly-roll fashion. Steam grape leaves, covered, 20 minutes. Immediately whisk eggs and lemon juice until foamy. Pour over grape leaves, cover and steam for 10 minutes. Cool to room temperature. 8 servings.
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