Stuffed Vine Leaves

50 to 60 vine leaves
1 1/2 cups onions, finely chopped
1 cup spring onions, finely chopped
1 cup olive oil
1 cup rice
salt and pepper
juice of 2 lemons
1/2 cup dill, finely chopped
1/4 cup fresh mint, finely chopped

Blanch the vine leaves, drain and allow to cool. Mix all the ingredients except the lemons and wrap in the vine leaves, forming them into roll shapes.

Place some of the vine leaves on the bottom of the pan, then place the rolls in outward radiating circles, evenly spaced and close to one another.

Gently place a plate that's not too heavy on top of the vine leaves so that they don't break open during cooking. Add the lemon juice and enough water to cover the rolls. Boil gently until the water had been absorbed and rice is cooked.

Allow to cool then arrange on a plate, garnished with slices of lemon.

Serves 8 to 10.