Elaine's Dolmas

48 Grape leaves (about 1 jar)

1/2 c Long grain brown rice;cooked

2 c Onion; finely chopped

2 tb Parsley; finely chopped

2 tb Mint leaves; finely chopped

2 ts Dill weed

1/4 c Pine nuts

1/4 c Currants

1/4 ts Black pepper

1 c Tofu TVP (optional)

Place grape leves briefly in a pan of warm water to separate them, then drain on paper towels. Combine all other ingredients. Place grape leaf vein side up, with the stem toward you. Put a mound of rice mixture in the middle of the leaf (about 1 rounded tsp to 1 rounded tbsp, depending on the size of the leaf). Fold over sides and roll up leaf. Layer the rolled leaves in a large saucepan (3 quart) placing them side by side and close together. Press with a heavy heat proof plate that fits inside the pan. Add enough boiling water to cover leaves. Cover and simmer for 1 1/2 hours. Hints: Dolmas may be served warm or chilled. If warm, try serving them with lemon sauce. If cold, serve them with garbanzo puree or eggplant. Tabouli is also a good dish to serve at the same meal. Dolmas are easy to take to a potluck dinner and they also make a very special "company meal." Recipe for making tofu TVP follows. The use of the tofu in this recipe is entirely optional; they are delicious both ways. Source: McDougall Health Supporting Cookbook Vol 1/MM by DEEANNE From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994