Saute onion in margarine till golden. Add rice, salt , pepper and parsley. Lay the leaves, shiny side down, on a flat surface. Place 1 teaspoon rice mixture on each leaf. Fold sides of each leaf over filling, then roll up, starting from the narrow end. Place stuffed leaves, seam side down, close together, in the bottom of a skillet. Pour lemon and tomato juices over them. Set a heavy plate or pie plate on top to keep them from floating to the top during cooking. Bring to a boil, reduce heat, and simmer, covered, for 20 minutes. Remove from heat. Cool to room temp. Refrigerate until ready to serve.
TO SERVE: Lift out of liquid with a slotted utensil and drain completely.
Posted to MC-Recipe Digest V1 #342 Recipe by: Janet Baker From: Janet Baker
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|Serving Size: 1 Serving (13g)|
|Recipe Makes: 18 Servings|
|Calories from Fat: 3 (12%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 15.4mg||1 %|
|Potassium 25.4mg||1 %|
|Total Carbohydrate 5g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 4.5g|
|Protein 0.6g||1 %|
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Calories per serving: 25
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