Vegetarian Stuffed Grape Leaves

Grape leaves, fresh or bottled
1 cup uncooked white rice
1/4 cup olive oil
1/2 lb onion, minced
1/2 cup raisins
1 tsp coriander
juice of 2 lemons

Heat half the olive oil, fry onions until soft, add rice and stir to
coat.  Pour on a glass of water, add raisins and cook until all water is
absorbed.  Roll into grape leaves, place grape leaves, seam side down,
in a baking dish (close together), add more water, oil and lemon juice
and bake at 300F for 1 hour.

Adaptation:
Using bottled grape leaves, produces extra tang from the pickling juice.
Use green onions (both white and green) instead of regular onion.

Heat olive oil, fry onions until soft, add rice and stir to coat.  Pour
in a glass of water, add raisins and coriander.  As water is absorbed,
add more until the rice is firm but no longer crunchy.  Roll
mixture into grape leaves and pack like the bottom layer of a can of
sardines with the seam side down.  When the pan is full, add one or two
fingers of water (i.e. pour in water so the height of the water on the side
of the pan is the width of one or two fingers)  Squirt lots of lemon juice
on the little suckers.  Cover, put in 300F over and bake for 1 hour.
The tops may get a little dry during cooking, but will remoisten when
stored in the refrigerator.

Tip on rolling the grape leaves:
Place your grape leaf flat, stem end away from you, and vein side up.  Place
a tablespoon or so of mixture a tiny bit closer to you than the
point where the two side leaves branch off.  Fold the bottom over the
stuffing toward you.  Fold the side leaves in toward the center.  The
stuffing should now be surrounded on at least 3 sides.  Roll toward you
until you have a little cigar shaped packet.