INGREDIENTS

INSTRUCTIONS

Heat oil in heavy large saucepan over medium-high heat. Add onions; saute
until translucent, about 7 minutes. Stir in rice, lemon juice, parsley,
dill and 1 cup hot water. Season with salt and pepper. Reduce heat.
Cover and simmer until rice is partially cooked and no liquid remains,
stirring occasionally, about 12 minutes. Remove from heat.
Cover bottom of heavy large wide saucepan with some grape leaves. Place 1
large grape leaf on work surface. Spoon scant 1/4 cup rice mixture in
center at widest part of leaf. Fold bottom of leaf over. Fold sides in.
Roll up. Place seam side down in pan. Repeat filling and rolling with
remaining rice filling and grape leaves, stacking filled leaves atop one
another in pan if necessary. Pour enough hot water over just to cover.
Place heavy large heatproof plate over stuffed grape leaves. Cover.
Simmer over medium-low heat until leaves are tender and rice is cooked
through, about 1 hour. Using slotted spoon, transfer stuffed grape leaves
to platter. Serve warm or cold with yogurt and lemon wedges.
Makes About 24.
Bon Appetit May 1995
Converted by MC_Buster.
Per serving: 2413 Calories (kcal); 111g Total Fat; (41% calories from fat);
29g Protein; 322g Carbohydrate; 0mg Cholesterol; 161mg Sodium Food
Exchanges: 19 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 1/2 Fruit;
21 1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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