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.