Rice Stuffed Grape Leaves

Step 1

Cook rice in boiling water, covered 5 minutes. Drain. (Rice will not be done)

Step 2

Cook onion, green onion, and garlic in olive oil in a medium saucepan till onion is tender but not brown, stirring occasionally. Remove from heat.

Step 3

Place parsley stems and dillweed stems in a 3- quart saucepan. Add snipped parsley, dillweed, lemon juice, salt and rice to onion mixture.

Step 4

Carefully separate and rinse grape leaves. Cut large leaves in half. Remove stems and place, with damaged leaves, in a saucepan with parsley and dill stems.

Step 5

Fill grape leaves; Place each leaf, rough side up, on a work surface. Spoon about 2 tablespoons of rice mixture onto center. Fold bottom of leaf, then sides, overfilling. Roll up tightly from bottom. Place rolls, point side down, in the leaf-and -stem lined pan. Repeat with remaining leaves and filling, arranging rolls close together and in layers.

Step 6

Weigh down rolls with a heavy plate. Pour boiling water over rolls to the level of the plate. Bring to boiling; Reduce heat, cover and simmer for 20 minutes or until rice is tender. Cool; chill.

Step 7

Serve cold with yogurt. Garnish with lemon slices and dill sprigs, if desired