STUFFED GRAPE LEAVES (VEGETARIAN)

Servings: 36
Ingredients:

36    Grape Leaves
1 1/4 c  Long-Grain Brown Rice
1 lg Onion Chopped
2 tb Chopped Parsley
2    Tomatoes Peeled and Chopped
1/2 c  Pine Nuts
1/2 c  Raisins
1/2 ts Cinnamon or Allspice
2    Crushed Garlic Cloves
Black Pepper
6 tb Olive Oiil
1/2 c  (Generous) Water
Juice Of 1-2 Lemons.

1. Drain Leaves and Rinse Under Cold Water and 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 and 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 2-2 1/2 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 and Mint Dressing in the Middle To Dip the
Leaves Into. Garnish With Lemon Slices.
Yogurt and Mint Dressing: About 1/2 C. Of Yogurt and 2 T. Chopped Mint
Mixed Together.

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