Dolmadakia Stuffed Grape Leaves

I've had them out of a can (yuk!) now want to make them from scratch - someday, lol! . times are just a guess on this one.

Heat olive oil in large frying pan.

Saut onions with salt until transparent.

Add pepper and rice , cook 10 minutes , stirring frequently.

Add dill , parsley , scallions , juice of 1 lemon and 1 / 2 cup of the water.

Cook 10 minutes or until liquid is absorbed.

Correct seasoning.

Rinse grape leaves very well.

Drain , separate very carefully.

Place shiny side down.

Put about 1 tablespoon filling on each leaf near base.

Starting at base , fold over , fold in sides , then roll tightly toward.

Line bottom of kettle with several of the imperfect leaves.

Arrange rolls in kettle , side by side , in layers.

Add reserved 2 tablespoons olive oil and juice of remaining lemon and 1 cup water.

Weight down with heat proof plate.

Simmer gently 25 minutes.

Add remaining 1 cup water , simmer 25 minutes more.

Cover rolls in kettle , then refrigerate.

To serve , pile stuffed grape leaves on serving plate.

Garnish with lemon slices.

Serve at room temperature.

olive oil, onions, salt, pepper, rice, dill weed, parsley, scallions, lemons, water, grape leaves