Ingredients

• 1 cup short-grain rice
• 1/4 cup olive oil
• 1/2 cup chopped onions
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup currants
• 1/4 cup pine nuts, toasted
• 1/4 cup lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1 can (8 oz) tomato sauce
• 1 can (14 oz) vegetable broth
• 1/2 cup water
• 1/2 cup lemon juice
• 1/4 cup olive oil
• 20-30 grape leaves, rinsed and drained

Instructions

1. Bring a large pot of salted water to a boil.
2. Add the grape leaves and blanch for 1 minute.
3. Remove the grape leaves from the pot and rinse under cold water. Set aside.
4. In a large bowl, mix together the rice, olive oil, onions, garlic, parsley, mint, currants, pine nuts, lemon juice, salt, and pepper.
5. Place a grape leaf, shiny side down, on a work surface.
6. Place a spoonful of the rice mixture at the stem end of the grape leaf.
7. Roll the leaf over once, then fold in the sides.
8. Continue rolling into a tight cylinder.
9. Repeat with the remaining grape leaves and rice mixture.
10. Place the stuffed grape leaves in a large pot, seam side down.
11. Pour the tomato sauce, vegetable broth, water, lemon juice, and olive oil over the top.
12. Cover and bring to a boil.
13. Reduce the heat and simmer for 45 minutes.
14. Transfer the dolmades to a serving platter.
15. Serve warm or at room temperature.