*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 60   Preparation Time :0:00
 Categories    : Greek                            Appetizers
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4   c            Olive oil
      1/2   sm           Onion -- chopped
    8                    Scallions -- chopped fine
    2       lg           Garlic cloves -- chopped
    1       c            Raw long-grain rice
    1       bn           Fresh dill -- chopped
      1/2   bn           Fresh parsley -- chopped
    1 1/2                Lemons (or more), juice only
                         Salt & freshly ground pepper
    1       c            Hot water
    1       lb           Jar grapevine leaves
   Heat the 1/2 cup oil in a skillet.  Add the onion and
   scallions and saute for about 5 minutes, until soft
   and transparent.  Add the garlic and cook for a few
   minutes, then add the rice, dill, parsley, lemon
   juice, salt, pepper, and remaining 1/4 cup olive oil.
   Stir well, then add the hot water.  Cover and simmer
   about 5 minutes.  Remove from the heat and cool.
   Meanwhile, carefully remove the grapevine leaves from
   the jar, leaving the brine in the jar.  Wash grapevine
   leaves thoroughly and drain, then with a sharp knife
   cut the heavy stems from the leaves.  (If using fresh
   grapevine leaves use the same procedure, parboiling
   leaves for 5 minutes when not tender, then drain.)
   Line an enameled pan with a few heavy grapevine leaves
   and set aside.  To stuff a grapevine leaf, put it on
   your working surface rough side up and stem end near
   you, and place a teaspoonful of the rice mixture near
   the stem end.  Using both hands, fold the part of the
   leaf near you up and over the filling.  Then fold the
   right side of the leaf over the filling, then the left
   side, and roll tightly and back away from you and
   toward the pointed end of leaf.  Place the “dolma”,
   seam side down, in the prepared pan.   Continue
   stuffing grapevine leaves until the mixture has been
   used.  (If any grapevine leaves remain, replace in the
   reserved brine for future use.)  Place an inverted
   plate on the dolmades, then add enough water to cover
   the dolmades (about 1 to 1-1/2 cups).  Bring to a
   boil, then cover the pan, lower the heat, and simmer
   as slowly as possible for 1-1/4 hours, then taste one
   to see if the rice is tender, and continue cooking
   slowly if necessary.  Cool, then chill.  Serve cold,
   as an appetizer or as an entree.
   Note:  An important variation, particularly in
   Macedonia and Thrace: add a few tablespoons of raisins
   and pine nuts to the filling when adding the rice.
   Also, you may vary the size of dolmades as you wish by
   adding 1-1/2 teaspoons of the filling.  However, be
   consistent to allow them to cook at the same rate.
   They may be stored in the refrigerator for a week or
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