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1
In saucepan heat 1 cup water to boiling;add rice.
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2
Return to boiling and cover; reduce heat.
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3
Simmer 10 minutes;drain.
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4
In medium bowl combine rice,onions,parsley,dill,currents,pine nuts,oil,lemon juice and salt until well mixed; set aside.
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5
Remove leaves from jar and unroll; rinse in warm water and drain.
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6
Cut off stems and place leaves underside up, with stem ends toward you.
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7
Spoon a heaping teaspoonful of rice filling near the stem end of each.
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8
Fold lower edge of leaf over filling to cover.
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9
Fold in sides and roll up from stem end.
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10
*Don't panic if you tear leaves. Reserve them with the small leaves to line the pan for cooking.
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11
Line the bottom of a Dutch oven with reserved leaves(keeps the stuffed leaves from sticking).
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12
Arrange stuffed leaves seam-side down in 1 or 2 layers, depending on the size of the pan.
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13
Pour 3/4 cup water over rolls and place a plate, large enough to cover, directly on leaves.
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14
Heat water to boiling;cover and reduce heat.
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15
Simmer about 45 to 50 minutes.
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16
Refrigerate, still in pan, until cool, about 3 to 4 hours. (this will help retain their compact shape).
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17
Can be made ahead to this point. After they have cooled, remove from Dutch oven to a plastic container. Cover and refrigerate up to 2 days.
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18
To serve, arrange on a platter with feta cheese and Greek olives.
