Dolmades

From Charity

1 jar grape leaves
3 large onions, finely chopped
1 c. olive oil
2 1/2 tsp. mint
1 1/2 tsp. dill
8 scallions, chopped
1/4 c. parsley, finely chopped
1 c. rice
1/2 c. water
Juice of 2 lemons
Salt and pepper to taste
1 c. boiling water

Wash grape leaves thoroughly. Drain and cut off stems. Saute onions in 1/2 cup olive oil. Add rice and mix well. Add mint, dill, scallions, parsley, 1/2 cup water, joice of 1 lemon, and salt and pepper to taste. Cook mixture about 10 minutes, until all liquid is absorbed. Remove from heat and cool.

Take one grape leaf at a time, shiny side down, and put 1 teaspoon of filling in center. Fold base up, then sides over and roll to end tip. Place some grape leaves on bottom of saucepan and place rolled grape leaves on top. Place seam side down. Arrange dolmades in layers. Combine 1 cup boiling water, 1/2 cup olive oild and joice of 1 lemon. Pour over domades. Place a heavy plate over them so they will not unroll. Cover saucepan and simmer for about 45 minutes. Serve cold with wedges of lemon.