Grape Leaves Stuffed with Rice

Directions

Sauté onions in oil until light brown.

Add 1 cup water with the rice, salt and kelp.

Mix well. Cover and cook until the water is absorbed.

Remove from heat, cool slightly and add remaining spices.

Place 1 generous teaspoons of filling onto each grape leaf.

Make one fold up from the base of the leaf, tuck in the sides and roll up tightly.

Place in a heavy saucepan and fold down, packing the rolls tightly.

Add remaining cup of water and lemon juice.

Cook slowly over low heat until almost all the liquid has been absorbed.

Serve hot or cold.