Stuffed Grapevine Leaves

• 4 medium onions, finely chopped
• 1 tsp. salt
• 2/3 c. raw rice
• 3/4 c. olive oil
• 1 tsp. mint, chopped
• 1 tsp. fresh dill, chopped
• 1/2 c. parsley, chopped (reserve stalks)
• 3 large bunches scallions with green, chopped
• salt and pepper
• juice of 1 lemon
• 12 oz. jar grapevine leaves
• parsley stalks
• 1 c. boiling water
• additional lemon juice

1. Steam onions over very low heat with 1 teaspoon of salt, stirring occasionally, for 5 to 10 minutes.
2. Remove from heat.
3. Add rice and 1/2 cup of the olive oil and mix.
4. Add herbs and vegetables and mix.
5. Add salt and pepper and half the lemon juice. Wash grapevine leaves thoroughly to remove all brine.
6. Separate leaves carefully.
7. Remove thick stem portions.
8. Cut large leaves in half.
9. Place 1 tablespoonful filling on underside of leaf. Starting at base, fold over and fold in sides, rolling tightly toward point.

onions, salt, rice, olive oil, mint, fresh dill, parsley, scallions, salt, lemon, grapevine leaves, parsley stalks, boiling water, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=348884 (may not work)