STUFFED GRAPE LEAVES *****

l l6 oz. jar grape leaves (actually this is a lot of them)
8 cups water
l lb. long grain white rice
2 tsp. salt
l cup olive oil
l-l/2 lbs. onions, chopped (about 4-l/3 cups)
4 large garlic cloves, minced
l cup choopped parsley
3/4 cup finely chopped walnuts
3/4 cup chopped fresh dill (this is an awful lot)
l tsp. pepper
2 cups crumbled feta cheese (about 8 ozs.)
l/2 cup fresh lemon juice
Lemon wedges
Place grape leaves in large bowl. Cover with water. Let soak while p;reparing rice filling, separating leaves occasionally. Bring 4 cups water, rice and l tsp. salt to boil in heavy med saucepan over high heat. Reduce heat to low, cover and cook until rice is tender and water is absorbed, about 20 mins. Uncover; set aside. Heat l/2 cup oil in heavy large pot over med heat. Add onions and saute until beginning to turn golden, about l5 mins. Add garlic; saute l min. Remove from heat. Stir in parsley, walnuts, dill, pepper and remaining l tsp. salt. Cool slightly. Mix in cheese then rice. Cool completely. Heat oven 375. Place l large grape leaf, veing side up on work surface. Cut off stem. Patch or overlap with pieces of other leaves if necessary to form about 5 to 6″ surface area. Spoon scant l/4 cup rice filling in center of leaf. Fold bottom of leaf over filling. Fold in sides. Roll up to enclose filling in leaf. Arrange seam side down on baking sheet. Repeat with enough grape leaves to use up remaiing rice filling. Line bottom of two 9xl3″ glass dishes with any remaining grape leaves. Divide stuffed leaves between prepared dishes arraning seam side down in rows in single layer. Mix remaiing 4 cups water, l/2 cup oil and lemon juice in med bowl to blend. Pour enough lemon oil mix over stuffed grape leaves in each dish to cover. Cover dishes with foil. Bake until lemon oil mix is absorbed and flavors blend, aobut l hr. Uncover; cool to room temp. (Can be prepared 4 days ahead. Cover and refrigerate. Let stand at room temp. l hr. before serving). Arrange stuffed grape leaves on platter. Garnish with sliced and twisted lemon wedges.
These are wonderful! Bon Appetit Sept. 2001