Elaine's Dolmas

• 48 each grape leaves
• 1/2 cup long grain rice brown,cooked
• 2 cups onions chopped
• 2 tablespoons parsley leaves chopped
• 2 tablespoons mint leaves chopped
• 2 teaspoons dill weed
• 1/4 cup pine nuts
• 1/4 cup currants
• 1/4 teaspoon black pepper
• 1 cup TVP (Texturized Vegetable Protein)

1. Place grape leves briefly in a pan of warm water to separate them, then drain on paper towels.
2. Combine all other ingredients.
3. Place grape leaf vein side up, with the stem toward you.
4. Put a mound of rice mixture in the middle of the leaf (about 1 rounded teaspoon to 1 rounded tbsp, depending on the size of the leaf).
5. Fold over sides and roll up leaf.
6. Layer the rolled leaves in a large saucepan (3 quart) placing them side by side and close together.
7. Press with a heavy heat proof plate that fits inside the pan.
8. Add enough boiling water to cover leaves.
9. Cover and simmer for 1 1/2 hours.

grape leaves, long grain rice brown, onions, parsley, mint, dill weed, pine nuts, currants, black pepper

Taken from recipeland.com/recipe/v/elaines-dolmas-40607 (may not work)