Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

48 Grape leaves (about 1 jar) 2 ts Dill weed
1/2 c Long grain brown rice;cooked 1/4 c Pine nuts
2 c Onion; finely chopped 1/4 c Currants
2 tb Parsley; finely chopped 1/4 ts Black pepper
2 tb Mint leaves; finely chopped 1 c Tofu TVP (optional)

Place grape leves briefly in a pan of warm water to separate them,
then drain on paper towels. Combine all other ingredients. Place
grape leaf vein side up, with the stem toward you. Put a mound of
rice mixture in the middle of the leaf (about 1 rounded tsp to 1
rounded tbsp, depending on the size of the leaf). Fold over sides and
roll up leaf. Layer the rolled leaves in a large saucepan (3 quart)
placing them side by side and close together. Press with a heavy heat
proof plate that fits inside the pan. Add enough boiling water to
cover leaves. Cover and simmer for 1 1/2 hours.

Hints: Dolmas may be served warm or chilled. If warm, try serving
them with lemon sauce. If cold, serve them with garbanzo puree or
eggplant. Tabouli is also a good dish to serve at the same meal.
Dolmas are easy to take to a potluck dinner and they also make a very
special "company meal." Recipe for making tofu TVP follows. The use
of the tofu in this recipe is entirely optional; they are delicious
both ways.

Source: McDougall Health Supporting Cookbook Vol 1/MM by DEEANNE

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