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Stuffed Grape Leaves Vegetarian


36 grape leaves
1 1/4 cup long-grain brown rice
1 large onion chopped
2 tbsp chopped parsley
2 tomatoes peeled & chopped
1/2 cup pine nuts
1/2 cup raisins
1/2 tsp cinnamon or allspice
2 crushed garlic cloves
1 black pepper
6 tbsp olive oiil
1/2 cup (generous) water
1 juice of 1-2 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 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 & Mint Dressing in the Middle To Dip the
Leaves Into. Garnish With Lemon Slices.
Yogurt & Mint Dressing: About 1/2 C. Of Yogurt and 2 T. Chopped Mint
Mixed Together.





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