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Greek Dolmadesappetizers, vegetables, greek, rice 16 oz brine-packed grape leaves 1 1/4 cup white rice, shortgrain 3 1/2 cup vegetable broth 1 each onion, finely chopped 1/2 cup olive oil 1 each garlic clove, minced 2 tablespoon dill, minced 1/2 cup parsley, minced 1/2 cup lemon juice 1 salt & pepper Unfold grape leaves & rinse with cold water. Remove & discard small stem from each leaf. Pat dry & set aside. Bring rice & broth to a boil. Reduce heat to low, cover & simmer until the rice is tender, about 25 minutes. Let cool to room temperature. Saute onions in 3 tb olive oil until translucent, about 10 minutes, stirring frequently. Stir in garlic, dill, parsley & half the lemon juice, remove from heat. Add onion mixture to rice. Season & mix well. Preheat oven to 350F. On a flat surface, place one leaf smooth side down with stem towards you. With wet hands, roll one ts rice mixture in the palm of your hand into a cylinder shape. Place filling at stem end of the leaf & begin rolling the leaf, folding both sides. Continue rolling to enclose the filling & make a tight bundle. Place filled leaf in a 9" X 13" baking dish. Repeat with remaining grape leaves & rice mixture. Drizzle with remaining oil & juice. Cover with foil & bake until tender, about 30 minutes. Remove from oven, allow to cool for 10 minutes & refrigerate. Serve chilled or at room temperature.
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