INGREDIENTS

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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