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Grape Leaves Stuffed With Rice appetizers, ethnic, vegetarian 5 tablespoon chopped onions 1 cup oil 2 cup water 1 cup brown rice 1 teaspoon salt 2 teaspoon kelp 2 teaspoon dill weed 1/4 teaspoon cinnamon 1/2 teaspoon peppermint 1 teaspoon paprika 1/2 teaspoon pepper 1/2 teaspoon allspice 1 juice of 1 lemon 12 each grape leaves 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" Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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