Recipe - Stuffed Grape Leaves (Vegetarian)

36 Grape Leaves
1 One fourth cup LongGrain Brown Rice
1 lg Onion Chopped
2 tablespoon Chopped Parsley
2 Tomatoes Peeled & Chopped
One half cup Pine Nuts
One half cup Raisins
One half teaspoon Cinnamon or Allspice
2 Crushed Garlic Cloves
Black Pepper
6 tablespoon Olive Oiil
One half cup (Generous) Water
Juice Of 12 Lemons.

1. Drain Leaves and Rinse Under Cold Water & Drain Again.
2. Half Fill a Large Saucepan With Water, add the Rice and Boil for 10
Min., Then Drain and Mix With the Onion, Parsley, Tomatoes, Pine Nuts,
Raisins, Cinnamon or Allspice, Garlic & Pepper To Taste.
3. Palce a Heaping Teaspoon Of the Filling on Each Leaf. Fold the Edges
Over and the the Little Bundles Side By Side in a Frying Pan With a Lid.
4. Mix Together the Oil and Water and Pour Over the Grape
Leaves.Sprinkle a Little Lemon Juice on Top.
5. Cook Covered Over a Very Gentle Heat for 22 One half Hours until the Rice
and Leaves Are Tender. add More Water If Necessary. Cool, Then Chill.
7. Arrange the Stuffed Leaves on a Large Plate or in a Shallow Basket With
a Bowl Of Yogurt & Mint Dressing in the Middle To Dip the Leaves Into.
Garnish With Lemon Slices.
Yogurt & Mint Dressing: About One half C. Of Yogurt and 2 T. Chopped Mint
Mixed Together.

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