Dolmades

• 25 None vine leaves in brine
• 3/4 cup rice
• 1/4 cup oil
• 2 medium onions, finely chopped
• 1/4 cup chopped dill
• 1/4 cup currants
• 1/2 tsp ground cinnamon
• 1 None lemon, juiced
• None None Cubed feta, tomato wedges, fresh mint leaves and lemon wedges, to serve

1. Wash vine leaves and drain well. Cover rice with cold water and soak for 5 mins. Drain.
2. Heat 2 tbsp of the oil in a large skillet on medium heat. Cook onions for 5 mins, stirring, until golden. Add rice, dill, currants, cinnamon, remaining 2 tbsp oil and 1/3 cup water. Cover and simmer for 5 mins, until liquid is absorbed. Set aside to cool.
3. Place vine leaves, dull side up, on a flat surface. Place 2 tsp rice mixture at stem end of each leaf. Cut off stem. Fold in sides, roll up tightly.
4. Line bottom of a Dutch oven with several whole vine leaves. Pack dolmades into pan closely together, seam side down. Pour lemon juice and 1 cup water over dolmades and weigh down with a small plate. Cook on low heat, covered, for 1 hour, until tender. Set aside to cool completely.
5. Arrange dolmades on a platter with feta, tomatoes, mint leaves and lemon wedges.

vine, rice, oil, onions, dill, currants, ground cinnamon, lemon, tomato wedges

Taken from recipes-plus.com/api/v2.0/recipes/24673 (may not work)