Greek dolmades

Yield: 30 Dolmades

Ingredients:

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

Instructions:

Salt & pepper Unfold grape leaves & rinse with cold water. Remove & discard small stem from each leaf. Pat dry & set aside. Bring rice & broth to a boil. Reduce heat to low cover & simmer until the rice is tender about 25 minutes. Let cool to room temperature. Saute onions in 3 tb olive oil until translucent about 10 minutes stirring frequently. Stir in garlic dill parsley & half the lemon juice remove from heat. Add onion mixture to rice. Season & mix well. Preheat oven to 350F. On a flat surface place one leaf smooth side down with stem towards you. With wet hands roll one ts rice mixture in the palm of your hand into a cylinder shape. Place filling at stem end of the leaf & begin rolling the leaf folding both sides. Continue rolling to enclose the filling & make a tight bundle. Place filled leaf in a 9" X 13" baking dish. Repeat with remaining grape leaves & rice mixture. Drizzle with remaining oil & juice. Cover with foil & bake until tender about 30 minutes. Remove from oven allow to cool for 10 minutes & refrigerate. Serve chilled or at room temperature.