1 jar grape leaves
1 medium onion chopped
2 cloves garlic minced
1 cup brown rice, cooked
Zest of one lemon
1/3 cup pine nuts, toasted
1/2 cup chopped fresh parsley (preferably flat leaf)(or 1/2 cup chopped fresh mint)
salt and pepper to taste
2 cups chicken or vegetable broth
1/8 cup olive oil
Soak grape leaves in cold water for about 30 minutes.
Sauté onion and garlic.
Add the cooked rice, the lemon zest, the pine nuts and the parsley.
Remove stems from grape leaves.
Place one tablespoon filling on each leaf and roll up.
Place seam side down in a large pan in layers (I used a 12 inch skillet).
Add broth and olive oil.
Cover and simmer 30 minutes.
Remove cover and reduce liquid.
Serve with a dill cucumber sauce. (I made this with yogurt.)