Stuffed Grapevine Leaves - cooking recipe

Ingredients

4 medium onions, finely chopped
1 tsp. salt
2/3 c. raw rice
3/4 c. olive oil
1 tsp. mint, chopped
1 tsp. fresh dill, chopped
1/2 c. parsley, chopped (reserve stalks)
3 large bunches scallions with green, chopped
salt and pepper
juice of 1 lemon
12 oz. jar grapevine leaves
parsley stalks
1 c. boiling water
additional lemon juice

Preparation

Steam onions over very low heat with 1 teaspoon of salt, stirring occasionally, for 5 to 10 minutes.
Remove from heat.
Add rice and 1/2 cup of the olive oil and mix.
Add herbs and vegetables and mix.
Add salt and pepper and half the lemon juice. Wash grapevine leaves thoroughly to remove all brine.
Separate leaves carefully.
Remove thick stem portions.
Cut large leaves in half.
Place 1 tablespoonful filling on underside of leaf. Starting at base, fold over and fold in sides, rolling tightly toward point.