This Greek appetizer, often referred to as Dolmas, keeps well for over a week after making. Around the holidays, you can bring them to potlucks, or serve when company drops in. They also come in handy as part of the meal on days when there's no time to prepare anything! Makes approx. 30 pieces.

Ingredients:

• 30 grape leaves (approx. one small jar, net dry weight 8 oz.)
  
• 2 c. brown rice
• 4 c. water
• 1/3 c. dried apricots
• 1/2 c. raisins
• 3 garlic cloves
• 1/2 c. fresh parsley
  
• 4 sprigs fresh spearmint (1/2 c. or so)
• 1 green apple, peeled and cored
  
• 1/2 of a medium red onion
• 1 c. olive oil
  
• 2 tsp. salt

Earlier in day, or night before, bring to boil, then let simmer on low for 45 min. or so with the lid on: > 2 c. brown rice > 4 c. water

Refrigerate the cooked rice without stirring it, until cooled. In processor, process the following: > 1/3 c. dried apricots

To processed apricots, also add and process: > 1/2 c. raisins

Last of all, add to processed fruits in processor, pulsing until finely chopped, but not pureed: > 3 garlic cloves > 1/2 c. fresh parsley > 4 sprigs fresh spearmint > 1 green apple, peeled and cored > 1/2 of a medium red onion

Finally, add all the above to the cooked, cooled rice, along with: > 1 c. olive oil > 2 tsp. salt

To prepare stuffed grape leaves, lay out 30 grape leaves (found in jars in specialty food shops or grocery stores). Scoop heaping tablespoons of the rice mix onto the center of each leaf (a one-ounce scoop works perfectly). Have the underside of the leaf with the little stem on it facing up, and the shinier side face-down. To assemble, pull the left and right sides of the leaf to the center, then roll up like you would a burrito or egg roll.