1 jar grape leaves
1 c. uncooked rice, white or brown long grain
2 tbsp. chopped fresh parsley, mint, dill
2 med. onions, diced
1 lg. clove garlic, diced
1/2 lb. ground lamb (optional)
1/2 c. pine nuts
2 tbsp. olive oil

Saute rice (uncooked), lamb, onions, garlic until onions are transparent. Drain grape leaves and flatten out. Add to saute mix 1 cup boiling water, parsley, mint, dill and pine nuts. Cover and simmer until rice is cooked. Arrange layer of grape leaves in shallow baking dish. Place 1 tablespoon filling in leaf on flat surface. Continue until filling is gone. Roll up. Place oven proof pan on top of leaves (pour a few tablespoons boiling water over leaves). Place in oven at 350 degrees 30 to 45 minutes. Remove and cool. Serve leaves chilled with yogurt, tahini or humus for dipping.