Dolmadakia ( Stuffed Grape Leaves)

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• 1/2 cup long-grain rice, uncooked
• 1 1/2 cups onions, diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill weed, chopped
• 1/4 cup currants
• 2 tablespoons pine nuts
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1 (16 ounce) jar grape leaves, drained

Recipe

• 1 in saucepan heat 1 cup water to boiling;add rice.
• 2 return to boiling and cover; reduce heat.
• 3 simmer 10 minutes;drain.
• 4 in medium bowl combine rice,onions,parsley,dill,currents,pine nuts,oil,lemon juice and salt until well mixed; set aside.
• 5 remove leaves from jar and unroll; rinse in warm water and drain.
• 6 cut off stems and place leaves underside up, with stem ends toward you.
• 7 spoon a heaping teaspoonful of rice filling near the stem end of each.
• 8 fold lower edge of leaf over filling to cover.
• 9 fold in sides and roll up from stem end.
• 10 *don't panic if you tear leaves. reserve them with the small leaves to line the pan for cooking.
• 11 line the bottom of a dutch oven with reserved leaves(keeps the stuffed leaves from sticking).
• 12 arrange stuffed leaves seam-side down in 1 or 2 layers, depending on the size of the pan.
• 13 pour 3/4 cup water over rolls and place a plate, large enough to cover, directly on leaves.
• 14 heat water to boiling;cover and reduce heat.
• 15 simmer about 45 to 50 minutes.
• 16 refrigerate, still in pan, until cool, about 3 to 4 hours. (this will help retain their compact shape).
• 17 can be made ahead to this point. after they have cooled, remove from dutch oven to a plastic container. cover and refrigerate up to 2 days.
• 18 to serve, arrange on a platter with feta cheese and greek olives.