Unfold grape leaves & rinse with cold water. Remove & discard small stem from each leaf. Pat dry & set aside. Bring rice & broth to a boil. Reduce heat to low, cover & simmer until the rice is tender, about 25 minutes. Let cool to room temperature. Saute onions in 3 tb olive oil until translucent, about 10 minutes, stirring frequently. Stir in garlic, dill, parsley & half the lemon juice, remove from heat. Add onion mixture to rice. Season & mix well. Preheat oven to 350F. On a flat surface, place one leaf smooth side down with stem towards you. With wet hands, roll one ts rice mixture in the palm of your hand into a cylinder shape. Place filling at stem end of the leaf & begin rolling the leaf, folding both sides. Continue rolling to enclose the filling & make a tight bundle. Place filled leaf in a 9" X 13" baking dish. Repeat with remaining grape leaves & rice mixture. Drizzle with remaining oil & juice. Cover with foil & bake until tender, about 30 minutes. Remove from oven, allow to cool for 10 minutes & refrigerate. Serve chilled or at room temperature.
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|Serving Size: 1 Dolmade (353g)|
|Recipe Makes: 30|
|Calories from Fat: 12 (16%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 1268.6mg||44 %|
|Potassium 70.3mg||2 %|
|Total Carbohydrate 15.2g||4 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 13.4g|
|Protein 1.6g||2 %|
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Calories per serving: 75
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