5 tb Chopped onions

      1 c  Oil

      2 c  Water

      1 c  Brown rice

      1 ts Salt

      2 ts Kelp

      2 ts Dill weed

    1/4 ts Cinnamon

    1/2 ts Peppermint

      1 ts Paprika

    1/2 ts Pepper

    1/2 ts Allspice

           Juice of 1 lemon
     12 ea Grape leaves

  Saute onions in oil till light brown.  Add 1 c water with the rice, salt &
  kelp.  Mix well.  Cover & cook till the water is absorbed.  Remove from
  heat, cool slightly & add remaining spices.  Place 1 generous ts of filling
  onto each grape leaf.  Make one fold up from the base of the leaf, tuck in
  the sides & roll up tightly.  Place in a heavy saucepan & fold down,
  packing the rolls tightly.  Add remaining cup of water & lemon juice. Cook
  slowly over low heat till almost all the liquid has been absorbed. Serve
  hot or cold.
  "Vegetarian Times Cookbook"