Title: Stuffed grape leaves (vegetarian)
 Categories: Vegetables
      Yield: 36 Servings
 
     36    Grape Leaves
  1 1/4 c  Long-Grain Brown Rice
      1 lg Onion Chopped
      2 tb Chopped Parsley
      2    Tomatoes Peeled & 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 & 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.