1 c. UNCLE BEN'S® rice
1/2 tsp. gd. cumin
1 1/2 lb. lean steak or lamb, chopped
1/2 c. pine nuts
1/2 tsp. black pepper
1/2 c. butter
1/2 tsp. garlic powder
1 tsp. salt, to taste
2 med. garlic cloves, chopped
3-4 sprigs mint leaves
1/4 c. lemon juice
Approx. 75 grape leaves

Wash rice & squeeze out excess water. Place in large mixing bowl. Add chopped meat, salt, pepper, cumin & garlic powder. In a pan, melt butter. Lightly brown the pine nuts (stirring so it will not burn). Add to rice mixture. Mix well. Spread grape leaves flat with stem facing you & smooth sides down. Place approx. 1 tsp. of rice mixture width-wise across the grape leaf (more or less according to leaf size). Roll leaf away from you after firming mixture into a roll and tuck in each side of grape leaf. Continue to roll. Squeeze rolled grape leaf gently to help firm filling and distribute evenly. Line a large 6 qt. stainless steel pot with flat grape leaves. Layer the rolled leaves in alternate directions for easy layer to facilitate even cooking. Fill pot with rolled leaves, add whole green onion & mint leaves. Chopped garlic on top. Cover with water and a heavy dinner plate. Bring to a boil and lower heat to medium. Simmer for 20 mins. Add lemon juice & cook for additional 15 mins.