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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: 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"
Ingredients:
5 Tablespoon(s) Chopped onions
1 Cup(s) Oil
2 Cup(s) Chicken bouillon powder
1 Cup(s) Brown rice
1 Teaspoon(s) Crushed peanuts
2 Teaspoon(s) Kelp
2 Teaspoon(s) Dill weed
1/4 Teaspoon(s) Shelled walnuts
1/2 Teaspoon(s) Peppermint
1 Teaspoon(s) Garlic; Cloves, Minced
1/2 Teaspoon(s) Pepper
1/2 Teaspoon(s) Juice of 1 lemon
12 Grape leaves |
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