INGREDIENTS

INSTRUCTIONS

In a medium saucepan place the water and bring it to a boil.  Remove
the pan from the heat and add the grape leaves.  Let the grape leaves
sit in the hot water for 10 minutes.  Remove them from the water and
set them aside.  In a medium bowl, place the cooked rice, onions,
parsley, tomatoes,  dried mint, allspice, and garlic.  Mix the
ingredients together well.  Let the mixture sit for 2 hours.  In the
center of each grape leaf place a small amount of the rice  mixture.
Fold the bottom of the grape leaf up and the sides over.  Roll the
grape leaf up.  Line the bottom of a large saucepan with some of the
grape leaves.  Place the rolled grape leaves on top, seam side down, so
that they  are tightly packed.  Sprinkle on the lemon juice.  Add
enough water to cover the rolled  grape leaves.  Place an oven-proof
plate on top of the rolled grape  leaves to press them down.  Cover the
pot and bring the liquid to a  boil over high heat.  Reduce the heat to
low and simmer the rolled  grape leaves for 45 to 60 minutes, or until
most of the water is  absorbed. Let them sit for 1 hour before serving.
Source: Papa Garo's - Redondo Beach, California "Southern California
Beach Recipe" by Joan and Carl Stromquist ISBN: 0-9622807-3-9 Typed
for you by Karen Mintzias  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 88
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 172.8mg
Potassium: 308.4mg
Carbohydrates: 20g
Fiber: 2g
Sugar: 4.3g
Protein: 2.5g