Place meat into large bowl and add diced onion (sauteed if desired), salt, pepper, dill weed, cumin and oil. Mix well. Add rice and 1/2 cup water. Mix by hand until blended together. Place about 1 tablespoon mixture in the center of washed leaf (ribs up) and roll into narrow roll. Place rolls into deep saucepan in layers. Add chicken broth. Cover and simmer about 45 minutes over low heat until rice is done. Serve plain, with wedges of lemon or with egg lemon sauce. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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|Serving Size: 1 Serving (415g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 373 (49%)|
|Amt Per Serving||% DV|
|Total Fat 41.4g||55 %|
|Saturated Fat 10.6g||53 %|
|Monounsaturated Fat 21.5g|
|Polyunsanturated Fat 6g|
|Cholesterol 147.4mg||45 %|
|Sodium 653.8mg||23 %|
|Potassium 811.5mg||21 %|
|Total Carbohydrate 44.6g||13 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 43g|
|Protein 49.7g||71 %|
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Calories per serving: 766
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