Cook onions in 1/2 cup olive oil over low heat until softened but not browned.
Add rice and cook 5 minutes.
Add pine nuts, dill, 1/2 cup hot water and simmer 5 minutes. Set aside.
Place a spoonful of rice mixture in the centre of a each grape leaf, fold sides of leaf over and roll up loosely as rice will expand during cooking.
Place stuffed leaves in a shallow pan. Pour lemon juice, 1/2 cup olive oil and 1/2 cup hot water over them.
Cover and simmer over low heat for 60 minutes. Cool.
Serve as a cold entrée with tsadziki.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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