2 cloves garlic, chopped
2 lg. onions, chopped
1/4 c. olive oil
2 tomatoes, cored and chopped
1 (12 oz.) pkg. brown rice
3 1/2 c. chicken broth
1/2 c. pine nuts
1/2 c. currants
1/4 c. chopped fresh mint
1/2 tsp. allspice
1/2 tsp. cinnamon
Salt and pepper
1 lb. jar vine or grape leaves, drained and rinsed
1/4 c. olive oil
1/4 c. lemon juice
1 3/4 c. chicken broth

Saute garlic and onions in 1/4 cup oil until lightly browned. Add tomatoes and rice; saute another 5 minutes. Stir in next 7 ingredients and simmer until rice is tender and liquid is absorbed (about 3 minutes). Cool. Fill leaves with 1 teaspoon pilaf and fold up. Line casserole with extra leaves and place filled leaves, seam side down, in casserole. Mix oil, lemon juice, and chicken broth; pour over rolls. Bake at 350 degrees for 40-45 minutes. Good warm or cold.