Vegetarian Stuffed Grape Leaves

• 4 cups Cooked White Rice
• 1/2 cups Currants
• 1/2 cups Pine Nuts Or Chopped Almonds(optional)
• 2 Tablespoons Chopped Fresh Mint (optional)
• 1/2 teaspoons Salt
• 2 Tablespoons Chopped Fresh Parsley
• 2 Tablespoons Olive Oil
• 1 pound Grape Leaves
• 1/4 cups Lemon Juice
• 10 ounces, weight Veggie Broth
• 1 cup Water

1. In a large bowl, combine cooked rice, currants, nuts, mint, salt, parsley and olive oil.
2. Stir gently with a spoon.
3. Set aside.
4. Drain grape leaves in a colander and rinse them in cold running water.
5. Cut the stems off of the leaves.
6. Place 1 teaspoon of the rice mixture on the grape leaf and fold it up burrito style.
7. Repeat until filling is gone.
8. Put the rolls into a large stock pot in layers seam side down and sprinkle 1 tablespoon of lemon juice over the top.
9. Mix together the rest of the lemon juice, vegetable broth and water and pour the mixture over the rolls.
10. Place a heavy plate or dish over them while cooking.
11. Cover the saucepan, bring to a boil on high heat, then lower heat and cook for 1 hour on low heat.
12. After cooked, remove plate and drain off cooking liquid.
13. Serve cold or at room temperature.

currants, fresh mint, salt, parsley, olive oil, grape leaves, lemon juice, veggie broth, water

Taken from tastykitchen.com/recipes/appetizers-and-snacks/vegetarian-stuffed-grape-leaves/ (may not work)