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1
Drain grape leaves and rinse very well under cold running water.
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2
Allow to soak in fresh water for at least 1 hour.
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3
Place 2 tablespoons of the olive oil in an 8-by-8 by 2-inch glass or ceramic dish.
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4
Cook, uncovered, at 100 percent power in a high-power oven for 2 minutes.
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5
Stir in onion and garlic.
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6
Cook, uncovered, for 2 minutes.
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7
Stir in rice, mint and 1 cup of the water.
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8
Cover tightly with microwave plastic wrap.
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9
Cook for 10 minutes.
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10
Prick plastic to release steam.
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11
Remove from oven and uncover.
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12
Allow to cool slightly.
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13
Place one grape leaf outside down on work surface.
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14
Remove stem with a small knife.
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15
Place 1 rounded teaspoon of the rice mixture in the center of the leaf.
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16
Fold the sides to the center and roll up.
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17
Place, seam side down in an 11-by-7 by 2 1/2-inch glass dish.
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18
Repeat with remaining rice mixture and leaves.
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19
Pour remaining water and 1/2 cup of the lemon juice over the grape leaves.
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20
Cover and cook for 18 minutes.
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21
Prick plastic to release steam.
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22
Remove from oven and uncover.
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23
Allow to stand until cool.
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24
Pour over remaining 1/4 cup olive oil and remaining 1/4 cup lemon juice.
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25
Cover and refrigerate for at least 6 hours.
