Ingredients:

• 200 ml "ELEA" Extra Virgin Olive Oil
• 1/4 kg rice
• 3/4 kg onions
• 1/2 cup of chopped parsley
• 2 tb sp. cut dill
• 2 lemon, salt, pepper
• 1/2-3/4 kg. tender vine leaves

Preparation:

1. Remove stems from the vine leaves, wash them well and boil briefly. Take the leaves from the water and lay on a platter.
2. Chop onions and brown in hot "ELEA" Olive Oil. Add the rice, saute lightly then add parsley, dill, salt and pepper.
3. Take one leaf at a time in the palm of your hand and lay a teaspoon of filling on one end. Fold over the two sides of your leaf the roll like a cigarette.
4. Put the stuffed vine leaves in neat rows in a pot with the folded seams down.
5. Add the rest of the"ELEA" Olive Oil, some salt and pepper and cover the stuffed leaves with a shallow dish. Add enough warm water to half cover them.
6. Pour in the lemon juice, cover the pot and cook until only oil remains. Serve cold.