Stuffed Grape Leaves(Makes 40) - cooking recipe

Ingredients

1 (16 oz.) jar grape leaves
3 Tbsp. vegetable oil
2/3 c. uncooked converted-style rice
1/4 c. finely chopped scallion
1/4 c. dried currants
2 Tbsp. finely chopped parsley
1 tsp. mint flakes
1 1/2 c. chicken broth
2 Tbsp. lemon juice
boiling water
1 c. finely chopped onion
3 c. water, divided
1 tsp. salt
1/4 c. pine nuts
1/8 tsp. pepper
1 tsp. dill weed
2 Tbsp. olive oil

Preparation

Drain grape leaves.
Place in a medium bowl.
Cover with boiling water; let stand 20 minutes.
Drain and discard water.
In large skillet over medium heat, heat vegetable oil.
Add onion, stirring occasionally, about 5 minutes or until golden brown.
Add rice and cook 1 minute.
Add 2 cups of the water.
Bring to a boil.
Reduce the heat; cover and simmer 15 to 20 minutes or until rice is tender and liquid is absorbed.
Stir scallions, currants, pine nuts, parsley, salt, mint, dill weed and pepper into rice, until well combined.
Remove from heat.
Select the best grape leaves to stuff; reserve remaining leaves.
On work surface, place a grape leaf, vein side up and stem towards you.
Place about 1 tablespoon of rice mixture close to stem of leaf.
Fold up bottom of leaf, then fold in sides.
Roll to form a rectangular package. Repeat until all stuffing is used.
Use remaining leaves to line the bottom of a 3-quart saucepan.
Place stuffed leaves in a single layer, very close together in pan.