Dolmades

Ingredients

• 50 grape leaves, jarred or fresh, blanched
• 1 cup short-grain rice
• 1 onion, finely chopped
• 1/4 cup chopped fresh dill
• 2 tbsp chopped fresh mint
• 1/4 cup chopped parsley
• 1/2 cup olive oil, divided
• Juice of 2 lemons, divided
• Salt and black pepper
• 2 cups vegetable or chicken broth

Instructions

1. 1Rinse grape leaves and trim any tough stems.
2. 2Combine rice, onion, dill, mint, parsley, a quarter cup olive oil, half the lemon juice, salt, and pepper.
3. 3Lay a grape leaf shiny-side down, place a spoonful of filling near the stem end, fold in the sides, and roll tightly.
4. 4Line the bottom of a large pot with a few extra grape leaves and pack the rolls in tight, seam-side down.
5. 5Pour broth, remaining olive oil, and remaining lemon juice over the rolls, and weigh them down with a plate.
6. 6Cover and simmer gently 35-40 minutes until the rice is tender.
7. 7Cool slightly and serve warm or at room temperature with extra lemon wedges.

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