Stuffed Grape Leaves (Vegetarian)

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2 Tomatoes; Peeled & Chopped
1/2 c Raisins
1/2 c Pine Nuts
6 tb Olive Oil
2 tb Chopped parsley
1 1/4 c Long-Grain Brown Rice
1/2 ts Cinnamon; or Allspice
1/2 generous c Water
2 Cloves Garlic; Crushed
Juice Of 1.5 Lemons
1 lg Onion; Chopped
36 Grape Leaves
Black pepper

Original recipe makes 36



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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