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1 cup long-grain rice, washed
4 cups chopped onions
1 cup olive oil
1/2-3/4 cup fresh parsley, chopped
2 1/2 Tbsp. dried dill
1 lemon, juiced
1/4 cup pine nuts
Salt and pepper, to taste
50 grape leaves, canned/jarred in brine
Combine all the ingredients except the grape leaves. Mix well. Taste and adjust the seasonings if necessary.
Rinse the grape leaves in warm water. Drain. Cut off any woody stems. Pat dry.
Spread a leaf open underside-up. Place 1 to 2 tsp. of the rice filling near the stem end of the leaf. Fold the stem end over the filling and then fold the sides toward the filling in the center. Roll the leaf up into a small cylindrical package, being careful not to fold too tightly because the rice will expand during cooking. If rolled too loosely, the package will fall apart. Repeat until all the leaves are rolled.
Place with seams facing down in a large Dutch oven or a wide sauté pan. Cover with a heavy plate or baking dish to prevent the leaves from shifting and add water to cover to the level of the plate. Bring to a boil, lower the heat, and simmer for 1 hour, or until the rice is tender. Add more water if necessary. Refrigerate.
Serve with Tahini Dipping Sauce or Tzatziki
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