Stuffed Grape Leaves (Dolmas)

• 3 tablespoons olive oil
• 1 cup raw brown rice
• 3 cups chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon lemon juice
• 12 lb ground beef, lamb or 12 lb turkey
• 14 teaspoon allspice
• 2 teaspoons dried dill
• 12 teaspoon cinnamon
• 1 teaspoon dried mint
• 1 pinch clove
• 14 cup pine nuts
• 14 cup currants
• grape leaves, 1 jar
• 3 lemons
• 1 12 cups beef broth
• 1 cup tomato juice

1. Preheat oven to 350F.
2. Heat oil over medium heat.
3. Add the rice and once it has absorbed the oil, add the chicken broth, soy sauce, and lemon juice.
4. Bring rice to a boil, stir, then lower heat and simmer until liquid is absorbed.
5. Remove rice from heat and keep covered.
6. While the rice is cooking:.
7. Cook meat in a skillet with allspice, dill, cinnamon, mint, cloves, pine nuts, and currants.
8. Slice lemons thinly.
9. You will be placing the grape leaves between the lemon slices, so place a layer on the bottom of a 9x13 casserole dish and save the other 1/2 for the top.
10. Rinse grape leaves and drain well.
11. Cut the stems off.
12. When rice is done cooking:.
13. Combine rice with meat mixture.
14. Stuff grape leaves.
15. To stuff, place the grape leaves vein side up.
16. Put about 1 tbsp of filling at the stem end.
17. Close the sides of the leaf in first and then roll the grape leaf to the tip.
18. Place in the casserole dish and repeat until grape leaves or filling runs out.
19. Put remaining lemon slices on top of the grape leaves.
20. Pour beef broth and tomato juice over the grape leaves.
21. Cover and bake at 350 for 1-1 1/4 hours.
22. Serve warm.

olive oil, brown rice, chicken broth, soy sauce, lemon juice, ground beef, allspice, dill, cinnamon, mint, clove, nuts, currants, grape leaves, lemons, beef broth, tomato juice

Taken from www.food.com/recipe/stuffed-grape-leaves-dolmas-399009 (may not work)