| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Appetizers, Vegetarian, Rice |
4 |
Servings |
INGREDIENTS
| 5 |
tb |
Chopped onions |
| 1 |
c |
Oil |
| 2 |
c |
Water |
| 1 |
c |
Brown rice |
| 1 |
ts |
Salt |
| 2 |
ts |
Kelp |
| 2 |
ts |
Dill weed |
| 1/4 |
ts |
Cinnamon |
| 1/2 |
ts |
Peppermint |
| 1 |
ts |
Paprika |
| 1/2 |
ts |
Pepper |
| 1/2 |
ts |
Allspice |
|
|
Juice of 1 lemon |
| 12 |
|
Grape leaves |
INSTRUCTIONS
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"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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