Stuffed Grape Leaves

• 1 c. long grain rice
• ¼ c. pine nut
• ¼ c. currants
• 1 c. olive oil
• 8 c. onions, finely chopped
• ¼ c. fresh parsley, finely chopped
• ¼ c. fresh dill, finely chopped
• 1 tsp. fresh mint, chopped
• juice of 1 lemon
• 2 jars grape leaves
• 8 oz. Feta cheese, crumbled
• 2 c. warm water

Preheat oven to 350°. Soak rice, pine nuts and currants in warm water for 30 minutes; strain well. In a large sauté pan, heat olive oil and sauté onions, parsley, dill, mint and lemon juice for 10 to 15 minutes. Remove from heat, combine with rice mixture and set aside.

Rinse grape leaves and place small amount of rice mixture on each leaf. If desired, top with feta cheese at this point. Then, fold in the sides of each leaf so that the mixture cannot fall out. As each leaf is stuffed, place in a shallow baking dish very close together forming tight layers. Top baking dish with remaining grape leaves and place a heavy oven-safe plate on top, allowing the weight of the plate to keep the leaves tightly rolled as they bake. Add 2 c. of water to baking dish and allow to slowly simmer in oven for 2 hours. Remove to a serving platter and refrigerate. Serve cold.