Dolmathakia Stuffed Grape Leaves

• 50 -60 grape leaves (fresh or packaged, blanched)
• 1/2 cup olive oil
• 4 green onions, finely chopped
• 1 cup long grain rice
• 2 tablespoons lemon juice (fresh squeezed)
• 2 tablespoons dill (finely chopped fresh)
• 2 tablespoons mint (finely chopped fresh)
• 2 tablespoons parsley (finely chopped fresh)
• 1 -2 teaspoon sea salt
• 1/2 teaspoon fresh ground pepper
• 1/2 cup water
• 1/3 cup olive oil
• 3 -4 cups water

1. the grape leaves have already been blanched, simply rinse and set in a colander to drain. If they are fresh, wash well and soak in hot salted water for 5 minutes, then drain.
2. Heat 1/2 cup of olive oil over medium heat, and saute the onion until soft.
3. Add rice, half the lemon juice, herbs, salt, pepper, and 1/2 cup of water, increase heat and bring to a boil. Boil for 2 minutes and turn off heat.
4. Allow the filling to sit for 5-10 minutes.
5. Place one teaspoon of filling at the stem end of a grape leaf and roll. Continue until filling has been used. (If any of the leaves are very small, use two for each roll.)
6. Line the bottom of a pot with unused or broken grape leaves and place the rolls, seam side down, in the pot in layers. Add 1/3 cup of olive oil and the 3-4 cups of water (enough to reach the top of the rolls). Place a plate on top of the rolls to hold them securely while cooking and bring to a full boil. Cook for 20 minutes or until only the sauce remains.

grape, olive oil, green onions, long grain rice, lemon juice, dill, mint, parsley, salt, fresh ground pepper, water, olive oil, water

Taken from www.food.com/recipe/dolmathakia-stuffed-grape-leaves-306903 (may not work)