| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Appetizers, Rice, Vegetarian |
4 |
Servings |
INGREDIENTS
| 5 |
T |
Chopped onions |
| 1 |
c |
Oil |
| 2 |
c |
Water |
| 1 |
c |
Brown rice |
| 1 |
t |
Salt |
| 2 |
t |
Kelp |
| 2 |
t |
Dill weed |
| 1/4 |
t |
Cinnamon |
| 1/2 |
t |
Peppermint |
| 1 |
t |
Paprika |
| 1/2 |
t |
Pepper |
| 1/2 |
t |
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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