Dolmades | Stuffed Grape Leaves | Rouxbe Online Culinary School

Ingredients

• 1 medium onion, finely minced
• 1 1/2 cups long grain white rice
• 1/2 cup pine nuts, toasted and roughly chopped
• 1/2 cup fresh minced dill
• 1/4 cup fresh minced mint
• 2 tbsp freshly squeezed lemon juice, divided
• 1 tbsp lemon zest
• 1 1/4 cup stock*
• 1/4 cup extra virgin olive oil
• sea salt, to taste
• freshly ground black pepper, to taste