Ingredients
- 12 grape leaves
- 2 kelp
- 1 lemon
- 2 c water
- 1 c oil
- 1 c brown rice
- 5 tb onions (chopped)
- 1 ts salt
- 2 ts dill weed
- 1/2 ts allspice
- 1 ts paprika
- 1/4 ts cinnamon
- 1/2 ts pepper
- 1/2 ts peppermint
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"
