Recipe - Dolmas

1 pound Grape leaves (1 jar)
1 cup Onion; finely chopped
1 Garlic clove; minced
2 tablespoon Olive oil
1 cup TVP granules or flakes mixed
with:
7/8 cup ;water, hot
1 cup Rice, brown; cooked
One fourth cup Parsley, fresh; minced
1 teaspoon Salt
One half teaspoon Cinnamon
One fourth teaspoon Black pepper
1 teaspoon Honey or substitute
2 tablespoon Lemon juice

Saute the onion and garlic in the olive oil until tender.

Combine the remaining ingredients.

Place about 2 tsp stuffing in the center of each leaf, on the vein side.
Fold up bottom of leaf, fold sides in and roll toward tip into a firm roll.
Brush the bottom of a deep heavybottomed pan with oil, add slices of
lemon, then place a layer of rolles folded side down. Place the next layer
of rolls carefully on top. Place a pan or dinner plate on top of the rolls
and weight it down with some heavy canned goods. This prevents rolls
opening up. Add 2 cups hot vegetable stock. Cover, bring to a boil, then
reduce heat and simmer 30 minutes. Cool before removing from pan.
Serve warm or cold.

Per dolma: 21 cal; 1 g prot; 2 g carb; 1 g fat

The TVP Cookbook by Dorothy Bates/MM by DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini