Ingredients
6
oz long grain white rice
1
1/2 cups fresh parsley chopped
Directions
3.
Cook onions until golden
4.
Cook the rice along with the tomato sauce and water (about 25 minutes)
5.
Stir in the salt, pepper, parsley and juice
6.
Rinse the grape leaves under cold water and dry
7.
Place the leaves with the ribs side down
8.
Place filling in the middle of the leaf
9.
Fold over the sides to the center
12.
Put the rolls in the casserole seam side down
14.
Put a oven proof plate over the leaves to hold them together
16.
Let the casserole cook but do not remove the oven proof plate
17.
Refrigerate with the heavy plate on top
18.
Drizzle with olive oil and serve
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