Greek Dolmades

• 16 oz Brine-packed grape leaves
• 1 1/4 c White rice, shortgrain
• 3 1/2 c Vegetable broth
• 1 Onion, finely chopped
• 1/2 c Olive oil
• 1 Garlic clove, minced
• 2 tb Dill, minced
• 1/2 c Parsley, minced
• 1/2 c Lemon juice
• Salt & pepper

Instructions

1. 1

   Unfold grape leaves & rinse with cold water.

2. 2

   Remove & discard small stem from each leaf.

3. 3

   Pat dry & set aside.

4. 4

   Bring rice & broth to a boil.

5. 5

   Reduce heat to low, cover & simmer until the rice is tender, about 25 minutes.

6. 6

   Let cool to room temperature.

7. 7

   Saute onions in 3 tb olive oil until translucent, about 10 minutes, stirring frequently.

8. 8

   Stir in garlic, dill, parsley & half the lemon juice, remove from heat.

9. 9

   Add onion mixture to rice.

10. 10

    Season & mix well.

11. 11

    Preheat oven to 350F.

12. 12

    On a flat surface, place one leaf smooth side down with stem towards you.

13. 13

    With wet hands, roll one ts rice mixture in the palm of your hand into a cylinder shape.

14. 14

    Place filling at stem end of the leaf & begin rolling the leaf, folding both sides.

15. 15

    Continue rolling to enclose the filling & make a tight bundle.

16. 16

    Place filled leaf in a 9" X 13" baking dish.

17. 17

    Repeat with remaining grape leaves & rice mixture.

18. 18

    Drizzle with remaining oil & juice.

19. 19

    Cover with foil & bake until tender, about 30 minutes.

20. 20

    Remove from oven, allow to cool for 10 minutes & refrigerate.

21. 21

    Serve chilled or at room temperature.