Mediterranean Stuffed Grape Leaves

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Traditional Mediterranean Dolmas. They're really great.

subheading: For the filling:

4 cups brown rice soaked for at least 1 hour, then drained and rinsed

1 to 2 pounds meat venison, beef, or lamb, finely diced

½ onion finely diced

¼ cup extra virgin olive oil extra virgin

¾ teaspoon pepper

2 ½ teaspoons sea salt

¾ teaspoon allspice

¾ teaspoon ground cinnamon

subheading: For the rolls:

2 8 ounce grape leaves from a jar, drained and rinsed

1 ½ tablespoon lemon juice

sea salt to taste

pure water

Directions at traditionalcookingschool.com

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