Meatless Dolmades are popular as a main dish or as part of a large buffet. They are often served cold as an appetizer.

• 1 cup calrose (pearl or medium grain) rice, rinsed well and drained
• 1 cup water
• 1 medium tomato, diced
• 1/2 cup diced onion
• 1/3 cup chopped parsley
• 3 Tbsp olive oil
• 4 tsp SPICE BAZAAR ATHENIAN GARDEN SPICE
• 1 tsp dried mint or 1 Tbsp chopped fresh mint
• 1 1/2 Tbsp lemon juice
• 1 pint jar grape leaves
• 2 Tbsp olive oil

Prepare Filling: Place rice and water in a small saucepan. Bring to a boil. Reduce heat and simmer, covered, 5 to 10 minutes, until water is absorbed. Transfer to a medium bowl and mix in the remaining ingredients, except the grape leaves and 2 Tbsp olive oil. Roll Grape Leaves: Drain water from the jar of grape leaves and care-fully remove leaves. Unroll each bundle of leaves and cut off stems. Rinse under running warm water. Drain in a colander. Use 3 or 4 leaves to line the bottom of a medium saucepan. Lay several leaves on the table, side-by-side with the smooth, shiny side down and stem end facing you. Place 2 tsp filling in center of each leaf, pressing to about 1 1/2 inches long. Working from stem end, fold leaf up and over filling, then fold sides in and roll up. Continue filling and rolling the rest of the leaves. Place the rolled grape leaves snugly side by side in the pan, seam side down, layer upon layer. Drizzle 2 Tbsp olive oil over the rolled grape leaves. Lay an inverted plate over the grape leaves to hold them down while cooking. Add water just to the top of the leaves. Bring to a boil. Reduce heat and simmer, covered, for 30 minutes. Uncover and raise heat to a slow boil. Continue cooking until most of the liquid is evaporated, about 10 minutes. NOTES: When using fresh grape leaves, blanch them first. Add a little salt and lemon juice to the pot while cooking. Cooked Dolmades freeze well and can be reheated in a steamer or microwave.