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Ingredients
- 1/2 c. Extra virgin olive oil
- 2 lrg Onions, finely minced
- 2 c. Long-grain white rice
- 5 Tbsp. Fresh lemon juice
- 3 Tbsp. Minced fresh Italian parsley
- 3 Tbsp. Finely minced fresh dill
- 5 c. Warm water, (or possibly more)
- 1 jar grape leaves, rinsed, liquid removed, tough stems trimmed (32-oz) Plain yogurt and lemon wedges
Directions
- Heat oil in heavy large saucepan over medium-high heat. Add in onions; saute/fry till translucent/soft, about 7 min. Stir in rice, lemon juice, parsley, dill and 1 c. warm water. Season with salt and pepper. Reduce heat.
- Cover and simmer till rice is partially cooked and no liquid remains, stirring occasionally, about 12 min. 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 c. rice mix 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 sufficient warm water over just to cover.
- Place heavy large heatproof plate over stuffed grape leaves. Cover.
- Simmer over medium-low heat till leaves are tender and rice is cooked through, about 1 hour. Using slotted spoon, transfer stuffed grape leaves to platter. Serve hot or possibly cool with yogurt and lemon wedges.
- Makes About 24.
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