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Greek Dolmades

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      Title: GREEK DOLMADES
 Categories: Appetizers, Greek, Rice, Vegetables
      Yield: 30 Dolmades
 
     16 oz Brine-packed grape leaves
  1 1/4 c  White rice, shortgrain
  3 1/2 c  Vegetable broth
      1 ea Onion, finely chopped
    1/2 c  Olive oil
      1 ea Garlic clove, minced
      2 tb Dill, minced
    1/2 c  Parsley, minced
    1/2 c  Lemon juice
           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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