DIRECTIONS
In a large frying pan, fry onions in oil until limp. Add rice, water, tomato sauce, salt and pepper. Cover and boil a few minutes until the water has been absorbed (if you use long grain rice this will take approx. 20 minutes). Take off heat and add dill and parsley. Stir and let cool. Rinse leaves in warm water and gently snap off stems. Spread a leaf on a small plate, vein side up and stem end toward you. Put a teaspoon of filling near the stem and fold over sides and roll up. Place some unrolled leaves in the bottom of pan to prevent burning. Arrange rolled leaves side by side in pan in several layers. Place a few unrolled leaves on top. Add one cup water, juice of one lemon and three tablespoons Wesson Oil. Simmer over low heat for 20 minutes or bake in 350 degree oven for 20 minutes. Serve cold as an appetizer.
Serves: 10
Preparation time: approx. 1 hr
*Suggested fave dish by Maram Canawati but admittedly she prefers it with meat.
