1
Heat 1/4 cup of the olive oil in a large skillet over medium-high heat; cook onions until soft, about 5 minutes. Add the rice; cook, stirring until rice begins to color. Cover; lower heat to low. Cook 5 minutes. Stir in the water, dill, pine nuts, salt and pepper, simmer 5 minutes. Let cool.
2
Place a heaping teaspoon of the filling in the center of each grape leaf with the shiny surface down. Fold the sides of the leaf over the filling; roll up loosely (the rice will swell when cooked). Place rolls in layers in a Dutch oven.
3
Sprinkle with lemon juice. Add remaining 1/4 cup of olive oil and 1 1/12 cups hot water. Place a heatproof plate over the rolls to prevent them from opening. Cover; simmer over low heat 1 hour. Let cool in the pan; refrigerate until ready to serve.

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Nutrition Facts
Serving Size 1 (116g) Recipe makes 10 servings The following items or measurements are not included below: 1/4 teaspoon fresh ground pepper
Calories 196
Calories from Fat 102		(52%)
Amount Per Serving		%DV
	Total Fat 11.4g	17%
	Saturated Fat 1.6g	8%
	Monounsaturated Fat 7.9g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 886mg		36%
Potassium 78mg		2%
Total Carbohydrate 21.9g		7%
	Dietary Fiber 0.8g	3%
	Sugars 1.5g
Protein 2.6g		5%
Vitamin A 1210mcg		24%
Vitamin B6 0.1mg		5%
Vitamin B12 0.0mcg		0%
Vitamin C 6mg		11%
Vitamin E 1mcg		4%
Calcium 76mg		7%
Iron 1mg		9%
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Stuffed Grape Leaves With Rice (Dolmades)