Grape leaves stuffed with rice
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | tablespoons | Chopped onions |
| 1 | cup | Oil |
| 2 | cups | Water |
| 1 | cup | Brown rice |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Kelp |
| 2 | teaspoons | Dill weed |
| ¼ | teaspoon | Cinnamon |
| ½ | teaspoon | Peppermint |
| 1 | teaspoon | Paprika |
| ½ | teaspoon | Pepper |
| ½ | teaspoon | Allspice |
| Juice of 1 lemon | ||
| 12 | eaches | Grape leaves |
Directions
Saute onions in oil till light brown. Add 1 c water with the rice, salt & kelp. Mix well. Cover & cook till the water is absorbed.
Remove from heat, cool slightly & add remaining spices. Place 1 generous ts of filling onto each grape leaf. Make one fold up from the base of the leaf, tuck in the sides & roll up tightly. Place in a heavy saucepan & fold down, packing the rolls tightly. Add remaining cup of water & lemon juice. Cook slowly over low heat till almost all the liquid has been absorbed. Serve hot or cold.
"Vegetarian Times Cookbook"
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