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Grape Leaves Stuffed With Rice

Contributed by: Chris WebAdmin. of

From the Vegetarian Times Cookbook.


  • 5 tablespoon chopped onions
  • 1 cup oil
  • 2 cup water
  • 1 cup brown rice
  • 1 teaspoon salt
  • 2 teaspoon kelp
  • 2 teaspoon dill weed
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon peppermint
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/2 teaspoon allspice
  • juice of 1 lemon
  • 12 each grape leaves


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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