GRAPE LEAVES, STUFFED (DOLMATHES)

Directions Heat oil in sauté pan. Add onions, scallions and sauté until transparent, approximately 5 minutes. Add rice and sauté with onions and scallions for another minute. Then add dill, parsley, salt and lemon juice. Simmer all ingredients for 5 minutes while stirring. Remove from heat and let cool. While waiting for mixture to cool, rinse grape leaves and lay them flat, dull side up. To assemble, place a teaspoon of the rice mixture in the center of the grape leaf. Fold in all corners of the leaf then roll. Be careful not to roll the grape leaf to tight because as the rice expands, the leaf will tear. However, also be careful not to roll the leaf to loose as the filling will fall out. When all are rolled, place them snuggly into a pot or Dutch oven, add water and lemon juice and cover. Place in a 350 degree oven and cook until water is completely absorbed or rice is soft. (More water might be needed depending on which pot is used.) To store Submerge grape leaves in olive oil and refrigerate. Recipe from Chef George Kyrtatas at www.littlegreekchef.com