Dolmades

Ingredients

5-6servings
½ kilo (1 lb. 2 oz) long-grain rice, wash and stained
½ kilo (1 lb. 2 oz) fresh or preserved vine leaves
2-3 spring (fresh) onions, finely sliced
2 tablespoons parsley finely chopped
2 tablespoons dill, finely chopped
1 teaspoon mint
300 grams (5 oz) olive oil
Juice of one lemon
Salt-pepper



Instructions

Wash the vine leaves well, scald them with boiling water and place
them on a platter. Prepare the staffing as follow:

Saut? the onions in the olive oil lightly. Add the washed and strained
rice, the chopped parsley and dill, the mind, a small amount of water,
salt and pepper and let these cook for about 10 minutes.

Remove from heat and let the mixture cool.

Place a teaspoon of the stuffing near the base of the leaf (at the
stem end) and fold it as follows:

Press the stuffing into a small sausage-like shape and fold over it
the stem end and both edges-towards the middle-inwards. Then roll the
stuffed leaf over to make a tight small bundle.

Line the bottom of a pot with vine leaves and lay the stuffed leaves
in circles. When one layer is finished, begin a new one on its top.

Add same water and lemon juice and cover the last layer of stuffed
leaves with an inverted plate to prevent the leaves from coming apart.
Cook on medium heat for an hour and a half. Serve cold.