Stuffed Grape Leaves - cooking recipe

Ingredients

1 (32 oz.) jar grapevine leaves
1 qt. water
1/2 c. olive oil
3 medium onions, finely chopped
1 1/2 c. long grain rice
juice of 2 lemons
2 Tbsp. pine nuts
1 Tbsp. dried black currants
2 tsp. dill
2 tsp. mint
1/4 c. minced parsley
salt and pepper to taste
water (about 1 c.)
olive oil (about 1 c.)

Preparation

To prepare grapevine leaves, rinse leaves thoroughly in cold running water to remove brine.
Bring 1 quart of water to a boil; add leaves and parboil 3 minutes.
Drain.
Select 4 or 5 heavy leaves and line bottom of a medium size Dutch oven; set aside.