Greek Stuffed Grape Leaves

• 1 jar grape leaves in brine, or 45 to 50 fresh leaves soaked in brine
• 1/4 cup plus 2 tablespoons olive oil
• 1/4 cup finely chopped onion
• 1 large clove garlic, peeled, smashed and chopped fine
• 1/2 cup long-grain rice
• 1 1/2 teaspoons dried mint
• 2 cups water
• 3/4 cup lemon juice

1. Drain grape leaves and rinse very well under cold running water.
2. Allow to soak in fresh water for at least 1 hour.
3. Place 2 tablespoons of the olive oil in an 8-by-8 by 2-inch glass or ceramic dish.
4. Cook, uncovered, at 100 percent power in a high-power oven for 2 minutes.
5. Stir in onion and garlic.
6. Cook, uncovered, for 2 minutes.
7. Stir in rice, mint and 1 cup of the water.
8. Cover tightly with microwave plastic wrap.
9. Cook for 10 minutes.
10. Prick plastic to release steam.
11. Remove from oven and uncover.
12. Allow to cool slightly.
13. Place one grape leaf outside down on work surface.
14. Remove stem with a small knife.
15. Place 1 rounded teaspoon of the rice mixture in the center of the leaf.
16. Fold the sides to the center and roll up.
17. Place, seam side down in an 11-by-7 by 2 1/2-inch glass dish.
18. Repeat with remaining rice mixture and leaves.
19. Pour remaining water and 1/2 cup of the lemon juice over the grape leaves.
20. Cover and cook for 18 minutes.
21. Prick plastic to release steam.
22. Remove from oven and uncover.
23. Allow to stand until cool.
24. Pour over remaining 1/4 cup olive oil and remaining 1/4 cup lemon juice.
25. Cover and refrigerate for at least 6 hours.

grape, olive oil, onion, clove garlic, longgrain rice, mint, water, lemon juice

Taken from cooking.nytimes.com/recipes/2964 (may not work)