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"
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|Serving Size: 1 Serving (209g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 387 (65%)|
|Amt Per Serving||% DV|
|Total Fat 42.9g||57 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 26.5g|
|Polyunsanturated Fat 12.3g|
|Cholesterol 0mg||0 %|
|Sodium 7.9mg||0 %|
|Potassium 298mg||8 %|
|Total Carbohydrate 50.7g||15 %|
|Dietary Fiber 5.6g||23 %|
|Sugars, other 45g|
|Protein 5.6g||8 %|
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Calories per serving: 593
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