Dolmathes Appetizers 12 servings 8 ounces prepared grape leaves, rinsed and drained 2 cups minced yellow onions 1 cup olive oil 1 cup uncooked long grain rice 1/2 cup minced parsley 2 tablespoons minced fresh dill weed 1/2 teaspoon crushed dried mint salt, to taste fresh ground black pepper, to taste 1/4 cup fresh lemon juice, strained lemon wedge, as garnish 1/2 cup raisins 1/2 cup pine nuts, toasted water, as needed Remove and discard stems from leaves. Blanch in boiling water for 2 minutes and drain. Spread out onto a platter or other flat work surface. Heat oil in a skillet, over a medium heat, add onions and sauté for 8-10 minutes, until golden. Add rice, heat and stir until lightly browned. Add 2 cups water, parsley, dill, and mint mix well. Season to taste with salt and pepper. Bring to a boil, reduce heat, and simmer for 5-7 minutes, until rice is about half cooked. Drain well, reserving liquid. Place a leaf, shiny side down, onto work surface. Place a tablespoon of filling onto the center of the leaf fold in the sides and roll toward the point to seal. Line the bottom of a saucepot with grape leaves. Place into dolmathes into the pot, seam side down-pack tightly separating layers with additional grape leaves. Pour in lemon juice and reserved liquid. Add just enough water to cover. Weight down with a plate and cover tightly. Place over a medium-low heat and simmer for 45 minutes, until just a small amount of liquid remains. Remove to a platter or chafing dish. Serve warm or at room temperature, with a lemon wedge. Nutrition Facts Amount Per Serving: Calories 279 - Calories from Fat 192 Percent Total Calories From: Fat 69%, Protein 2%, Carbohydrate 29% Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 3g, Cholesterol 0mg, Sodium 305mg, Total Carbohydrate 20g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 1430 units, Vitamin C 6 units, Calcium 0 units, Iron 2 units Copyright (c) 1997-2004 Salvatore's Kitchen.