Dolmades

• 2 tablespoons olive oil
• 4 shallots, finely chopped
• 4 scallions, finely chopped
• 2 garlic cloves, crushed
• 4 12 ounces cooked short-grain rice
• 2 ounces sultanas
• 2 ounces pine nuts, toasted
• 2 tablespoons dill, finely chopped
• 2 tablespoons flat leaf parsley, finely chopped
• 1 lemon, juice of
• salt & freshly ground black pepper
• 15 -20 grape leaves
• Greek yogurt, for serving

1. Heat the olive oil in a heavy-based frying pan.
2. Add the shallots, scallion and garlic.
3. Fry gently for 5 minutes until softened.
4. Remove the pan from direct heat.
5. Mix in the rice, sultanas, pine nuts, dill, parsley and lemon juice and season with salt and freshly ground pepper.
6. Lay out the vine leaves shiny side down.
7. Place about 1 tbs of the rice mixture in the centre of each vine leaf.
8. Roll up each leaf over the rice filling, forming small, neat, tightly-rolled parcels.
9. Chill until serving.
10. Serve with Greek yoghurt.

olive oil, shallots, scallions, garlic, rice, sultanas, nuts, dill, flat leaf parsley, lemon, salt, grape, yogurt

Taken from www.food.com/recipe/dolmades-346897 (may not work)