ArcaMax

1 cup chopped fennel
1 cup onion, chopped
2 tomatoes, seeded and chopped
One half cup uncooked rice
2 Tbsp. olive oil
One half cup fresh mint, chopped
One third cup lemon juice
One half tsp. red pepper
One half tsp. salt
1 large jar grape leaves
3 cups chicken broth
One half cup lemon juice
One quarter cup olive oil
Lemon slices for garnish

Place fennel and onion in a food processor and process until minced. Combine with tomatoes, rice, 2 Tbsp. olive oil, mint, one third cup lemon juice, red pepper and salt and mix well. Drain liquid from grape leaves and rinse to remove some of the saltiness. Snip stems of grape leaves with scissors and lay leaves out flat. Place about 1 Tbsp. of filling on each grape leaf and roll from stem to end tip. You may need to secure with a toothpick. Place stuffed grape leaves on the bottom of a lightly greased saucepan, add chicken broth, one half cup lemon juice and one quarter cup olive oil and bring to a boil. Reduce heat and simmer for 30 minutes covered. Drain liquid and garnish with lemon slices and chill before serving.

The Skinny: Use fat free chicken broth. This dish has a bit of olive oil in it but olive oil is supposed to be the most healthful type of oil.