16 oz Brine-packed grape leaves
1 1/4 c  White rice, shortgrain
3 1/2 c  Vegetable broth
1    Onion, finely chopped
1/2 c  Olive oil
1    Garlic clove, minced
2 tb Dill, minced
1/2 c  Parsley, minced
1/2 c  Lemon juice
Salt & pepper

Unfold grape leaves & rinse with cold water. Remove &
discard small stem from each leaf. Pat dry & set
aside. Bring rice & broth to a boil. Reduce heat to
low, cover & simmer until the rice is tender, about 25
minutes. Let cool to room temperature.
Saute onions in 3 tb olive oil until translucent,
about 10 minutes, stirring frequently. Stir in
garlic, dill, parsley & half the lemon juice, remove
from heat. Add onion mixture to rice. Season & mix
well. Preheat oven to 350F. On a flat surface, place
one leaf smooth side down with stem towards you. With
wet hands, roll one ts rice mixture in the palm of
your hand into a cylinder shape. Place filling at
stem end of the leaf & begin rolling the leaf, folding
both sides. Continue rolling to enclose the filling &
make a tight bundle. Place filled leaf in a 9″ X 13″
baking dish. Repeat with remaining grape leaves &
rice mixture. Drizzle with remaining oil & juice.
Cover with foil & bake until tender, about 30 minutes.
Remove from oven, allow to cool for 10 minutes &
refrigerate. Serve chilled or at room temperature.