Dolmathes (stuffed grape leaves)

• Ingredients
  
• 1 cup olive oil
  
• 3 large onions(chopped fine)
  
• 1 cup rice (long grain preferred)
  
• 1 cup dill(chopped), 1/2 cup parsley(chopped)
  
• 1 bunch of scallions (chopped)
  
• 3 Tbsp. pine nuts, 1 jar grape leaves
  
• Juice of 2 large lemons
  
• 2 1/2 cups of water
  
• Pinch of pepper, salt to taste
  
  

• Directions
  
• Chop onion, dill, parsley and scallions.
  
• Heat half cup of olive oil in skillet and cook onions until transparent.
  
• Wash rice and add to onions, cook 10 minutes stirring occasionally.
  
• Add dill, parsley, scallions, pine nuts, juice of 1 lemon, 1/2 cup of water, salt, pepper and cook 10 minutes until liquid is absorbed.
  
• Remove from heat and cool.
  
• Rinse and drain grape leaves.
  
• Place leaves shinny side down on flat surface and place 1 teaspoon of rice filling in the center of each leaf. Turn the ends towards the center and starting from the stem of each leaf, roll tightly.
  
• Arrange in layers in sauce pan, then pour remaining olive oil, lemon juice and one cup of water over leaves.
  
• Place a plate over the stuffed grape leaves to prevent them from opening and boil 5 minutes over high heat.
  
• Add remaining cup of water, reduce heat and simmer 30 minutes, or until all water has absorbed and rice is tender.
  
• Cool in pan and chill.