Stuffed Grape Leaves
Yields 48 to 60

15 oz. jar grape leaves
2 bunches scallions, finely chopped
½ c. olive oil
1 c. Uncle Ben's rice
¼ c. finely chopped fresh parsley
2 T. fresh mint
2 T. fresh dill
¼ c. pine nuts
¼ c. currants
3 ½ c. beef stock
6 T. lemon juice
Lemon wedges

Remove leaves from jar, rinse, scald with boiling water, and drain well. Remove stems, pat each leaf dry. In a large frying
pan, sauté onion in 4 tablespoons oil until soft. Add rice, parsley, mint, dill, pine nuts, currants and 1 cup beef stock.
Simmer 10 minutes until liquid is absorbed; cool. Use 1 teaspoon of mixture and place in center of each leaf (shiny side
down). Fold like an envelope and roll up (not too tightly for the rice expands). Arrange in layers in large Dutch oven
which has been lined with a few grape leaves. Sprinkle generously with lemon juice and add remaining olive oil. Pour 2
½ cups of beef stock over rolls which have been weighted down with a heavy plate; cover and simmer 35 minutes or until
leaves and rice are tender; cool in pan. Sprinkle with more lemon juice. Serve with homemade yogurt for dipping.
Garnish with lemon wedges.