Ingredients
- 12 grape leaves
- 2 kelp
- 1 lemon
- 475 ml water
- 240 ml oil
- 120 gr brown rice
- 38 gr onions (chopped)
- 3 gr salt
- 3 gr dill weed
- 3 gr allspice
- 2 gr paprika
- 1 gr cinnamon
- 1 gr pepper
- 1 gr 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"
