Courtesy of PureZing

Serve hot, warm or cold with large wedges of lemon to squeeze over the grape leaves, or serve with Avgolemono Sauce

Serves 4

INGREDIENTS:

1 8-ounce jar grape leaves
1 cup organic extra virgin olive oil
1 cup long grain white rice
1 pound yellow onions finely chopped
Juice of 1 lemon
1 bunch of dill finely chopped
1 bunch fresh mint leaves finely chopped

DIRECTIONS:

Drain grape leaves, remove them from the jar and then rinse them with cold water and wipe dry.

Mix the onions with half the olive oil. After the onions are soft, mix in the rice, 1 cup hot water and herbs.Boil the mixture for 4 to 5 minutes.

Place one Tablespoon of the mixture in the center of a grape leaf. Turn the widest edges into the middle and then roll the leaf so that the rice mixture is covered.Repeat until all of the rice mixture is used.

In a pot carefully place the grape leaves (seam side down) with some space between them. Add the rest of the oil and the lemon juice with 2 cups of water. Cover the grape leaves with a heavy plate to keep them from opening.

Simmer on low heat for 30 minutes, until some water is absorbed and the rice is done.