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2          tablespoons olive oil
3          tablespoons water
2          large onions
1          cup white rice
2          tablespoons fresh mint, chopped
1/2       cup raisins
1          tablespoon pine nuts
1/2       lemon, juiced
35        medium grape leaves, canned

In a skillet simmer the onion, water and oil until transparent. Add the rice and mint and season with salt and pepper. Cook over a low heat for 5 minutes adding a little more water if necessary. Cool and add the raisins, pine nuts and lemon juice. Line the bottom of a 3 quart saucepan with two large grape leaves and lay a medium leaf with the stem towards your wrist in an open palm. Place a spoonful of the rice mixture in the middle and bring the sides around and roll towards your fingers. Place the roll in the saucepan on top of the large leaves. Continue until all the rice mixture is gone. Cover with two more large leaves and add a saucer or small plate with a weight on top. Add water so a little shows around the edges of the rolls. Bring to a boil and simmer over a low heat until the water is absorbed (about 45 minutes). Remove and cool in the refrigerator. Serve at room temperature with lemon wedges and garnished with cilantro or parsley.

Notes: Excellent source of Vitamin B1 and Folacin.
Iron.Good source of Vitamin C and Iron.

Serves 6
Prep Time: 0:50
Stand Time:1:00+
Total Calories 209
Protein 4g
Carbohydrate 38g
Fat 6g
Cholesterol 0mg
Dietary Fiber 2g
%Calories from Fat 24%

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