• 2 large bowls
• small bowl
• small frying pan
• wooden spoon
• cutting board
• sharp knife
• tablespoon
• large baking dish

• ¾ c white rice, cooked
• 4 oz vine leaves (these can be purchased in a jar at an ethnic food store)
• several c boiling water
• several c cold water
• 1½ T olive oil
• ¼ c onion, minced
• 4 cloves garlic
• 2 T mint leaves, chopped
• ¼ c dill, chopped
• 1/3 c raisins
• 1/3 c pine nuts
• 1½ T Kalamata olives
• ¼ t salt
• black pepper
• ¾ c vegetable stock
• 2 T lemon juice

Place rice in small bowl, cover with boiling water, let sit for 5 minutes, and drain.

Meanwhile, heat ½ T oil and sauté onion and 1 minced garlic clove, stirring frequently, until soft, about 5 minutes.

Combine rice, onion mixture, mint, dill, raisins, pine nuts, olives, salt, and pepper in large bowl.

Preheat oven to 350.

Line baking dish with grape leaves. Place one leaf on cutting board, vein side up, and cut off stem. Add a heaping spoonful of filling in the center. Fold the sides of leaf over filling, then roll from stem-end to tip, to make a neatroll. Set seam-side-down in lined baking dish. Repeat with remaining leaves and filling, placing grape leaves cozily together and making two layers if necessary.

Cut 3 garlic cloves into large pieces and poke between the grape leaves here and there.

Pour stock over grape leaves, then remaining olive oil and 1 t lemon juice.

Bake 20-25 minutes, until liquid is absorbed. Drizzle with remaining lemon juice and serve.

Adapted from Anna Thomas' The New Vegetarian Epicure.

If you like stuffed foods, you might want to try these other vegetarian recipes:

• stuffed cabbage
• stuffed mushrooms
• stuffed peppers
• stuffed shells
• stuffed sweet potatoes

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