Dolmadakia

Description
Stuffed grape leaves
 * Makes about 9 cups filling - 124 Dolmadakia

Ingredients

 * ¼ cup olive oil (or half olive/half vegetable oil), divided
 * 1 cup chopped onion
 * 3 cups cooked rice
 * 1½ pounds chopped cooked lamb, beef, or chicken
 * 2½ cups sliced green onions
 * 3 tablespoons chopped pine nuts or cashews
 * 2 tablespoons dried dill weed
 * 1 tablespoon dried mint leaves
 * 1 tablespoon dried oregano leaves
 * ½ cup chopped fresh parsley (reserve stalks)
 * ½ cup lemon juice, divided
 * 2 to 3 teaspoons salt
 * 1 teaspoon freshly ground black pepper
 * 2 x 8-ounce jars grapevine leaves, about 124
 * 1½ cups beef broth
 * 1 cup tomato juice

Directions

 * 1) Heat 2 tablespoons oil in dutch oven or large saucepan.
 * 2) Add onion and cook over low heat until onion is soft but not brown.
 * 3) Remove from heat.
 * 4) Stir in rice, meat, nuts, herbs, ¼ cup lemon juice, salt and pepper.
 * 5) Rinse grape leaves to remove brine.
 * 6) Drain thoroughly.
 * 7) Place leaves, shiny side down and veins up, on work area.
 * 8) Place approximately 1 tablespoon of rice mixture in center of each leaf.
 * 9) Starting at stem end, fold in bottom part of leaf.
 * 10) Fold sides in; then roll tightly toward point.
 * 11) Place parsley stalks (or rack) in bottom of dutch oven or large skillet.
 * 12) Arrange dolmadakia snugly on top.
 * 13) Make second layer.
 * 14) Sprinkle with remaining oil and lemon juice.
 * 15) Add broth and tomato juice.
 * 16) Bring to a boil, reduce heat, cover, and simmer 35 to 40 minutes or until all liquid is absorbed.