Greek Vine Leaves Stuffed with Herbed Rice and Lemon

What you need

• 450 g (1 jar (16 oz)) brined vine leaves, about 50 leaves
• 250 g (1 1/4 cups) short-grain rice
• 2 onions, finely chopped
• 4 spring onions, finely sliced
• 30 g (1 cup) fresh dill, finely chopped
• 15 g (1/2 cup) fresh mint, finely chopped
• 150 ml (2/3 cup) extra virgin olive oil, divided
• 2 lemons, juiced, plus wedges to serve
• 1 tsp salt
• 1/2 tsp black pepper, ground
• 500 ml (2 cups) water, hot

Method

Restated from the original video

1. 1

   Unroll the vine leaves into a large bowl, cover with boiling water and soak for 5 min. Drain and rinse in cold water to wash off the brine.

2. 2

   Snip off any stems. Set aside about 8 torn or large tough leaves for lining the pot.

3. 3

   Rinse the rice in a sieve until the water runs almost clear, then drain well.

4. 4

   Warm 4 tbsp of the olive oil in a frying pan over medium heat. Cook the onions and spring onions until soft and translucent, 6-8 min.

5. 5

   Stir in the rice and cook for 2 min so the grains turn glossy. Take off the heat.

6. 6

   Mix in the dill, mint, salt, black pepper and the juice of 1 lemon. Leave the filling to cool slightly.

7. 7

   Lay a leaf shiny side down with the stem end toward you. Put a heaped teaspoon of filling near the base.

8. 8

   Fold the bottom over the filling, tuck in both sides and roll up firmly but not too tight, since the rice will swell. Repeat with the rest.

9. 9

   Line the base of a wide, heavy pot with the reserved leaves. Pack the rolls in snug layers, seam side down.

10. 10

    Pour over the remaining olive oil, the juice of the second lemon and enough hot water to just cover the rolls.

11. 11

    Weigh the rolls down with an upside-down heatproof plate so they do not unravel.

12. 12

    Cover the pot and simmer over low heat until the rice is fully tender and most of the liquid is absorbed, 50-60 min.

13. 13

    Let them cool in the pot for at least 30 min. Serve warm or at room temperature with lemon wedges.

Imported from ethivegan.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.