5 tb Chopped onions

1 c Oil

2 c Water

1 c Brown rice

1 ts Salt

2 ts Kelp

2 ts Dill weed

1/4 ts Cinnamon

1/2 ts Peppermint

1 ts Paprika

1/2 ts Pepper

1/2 ts Allspice

Juice of 1 lemon 12 ea 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. "Vegetarian Times Cookbook"