Contributed by: Chris WebAdmin. of RecipesNow.com
From the Vegetarian Times Cookbook.
Saute onions in oil till light brown. Add 1 c water with the rice, salt & kelp. Mix well.
Cover & cook till the water is absorbed. Remove from heat, cool slightly & add remaining spices.
Place 1 generous ts of filling onto each grape leaf. Make one fold up from the base of the leaf, tuck in the sides & roll up tightly.
Place in a heavy saucepan & fold down, packing the rolls tightly. Add remaining cup of water & lemon juice.
Cook slowly over low heat till almost all the liquid has been absorbed.
Serve hot or cold.
Serving Size: Makes 4 servings
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