Stuffed Grape Leaves (Vegetarian)

• 36 each grape leaves
• 1 1/4 cups long grain rice brown
• 1 large onions chopped
• 2 tablespoons parsley leaves chopped
• 2 each tomatoes peeled and chopped
• 1/2 cup pine nuts
• 1/2 cup raisins, seedless
• 1/2 teaspoon cinnamon or allspice
• 2 each garlic cloves crushed
• 1 x black pepper
• 6 tablespoons olive oil
• 1/2 cup water
• 1-2 each lemon juice

1. Drain Leaves and Rinse Under Cold Water & Drain Again.
2. Half Fill a Large Saucepan With Water, add the Rice and Boil for 10 Min., Then Drain and Mix With the Onion, Parsley, Tomatoes, Pine Nuts, Raisins, Cinnamon or Allspice, Garlic & Pepper To Taste.
3. Palce a Heaping Teaspoon Of the Filling on Each Leaf.
4. Fold the Edges Over and the the Little Bundles Side By Side in a Frying Pan With a Lid.
5. Mix Together the Oil and Water and Pour Over the Grape Leaves.
6. Sprinkle a Little Lemon Juice on Top 5.
7. Cook Covered Over a Very Gentle Heat for 2 to 2 1/2 Hours until the Rice and Leaves Are Tender.
8. add More Water If Necessary.
9. Cool, Then Chill.
10. Arrange the Stuffed Leaves on a Large Plate or in a Shallow Basket With a Bowl Of Yogurt & Mint Dressing in the Middle To Dip the Leaves Into.
11. Garnish With Lemon Slices.
12. Yogurt & Mint Dressing: About 1/2 cup Of Yogurt and 2 tablespoon Chopped Mint.
13. Mixed Together.

grape leaves, long grain rice brown, onions, parsley, tomatoes, pine nuts, raisins, cinnamon, garlic, black pepper, olive oil, water, lemon juice

Taken from recipeland.com/recipe/v/stuffed-grape-leaves-vegetarian-39751 (may not work)