Dolmades

Step 1
Pre heat oven to 160^oC. Put the stock in a saucepan to heat.

Step 2
Add some olive oil to a non-stick frypan.

Step 3
Fry the onion and garlic for 2 minutes, then add the rice and continue to fry until onion is translucent.

Step 4
Add the dill, half the lemon juice and a pinch of salt then pour in 500mL of the heated vegetable stock and stir gently until the stock is absorbed by the rice.

Step 5
Remove from heat and stir through the mint and parsley.

Step 6
Working with one leaf at a time, flatten the leaf and place approximately 1 tablespoon (this will vary depending on the size of the leaves) of the rice mixture in the centre. Fold the bottom of the leaf over the filling, the fold in the sides and roll up to form a cylinder.

Step 7
Line the bottom of an oven proof dish with the 6 remaining grape leaves.

Step 8
Tightly layer the dolmades in the dish with the seam side down.

Step 9
In a small bowl, combine the rest of the lemon juice and 1 tbsp extra olive oil and pour over the dolmades.

Step 10
Gently pour over the remaining stock so that it just covers the top layer.

Step 11
Cover and cook for 45 minutes.

Step 12
Remove from the oven, uncover and allow to cool.

Serving suggestion: Serve with reduced-fat natural yoghurt and lemon slices. 

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Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website