Dolmades with Rice

3 tbsp rice bran oil
2 onions, minced
½ cup rice, washed & drained
2 tbsp pine nuts
2 tbsp currants
2 tbsp chopped flat leaf parsley
1 tbsp mint, minced
1 tsp SIDS SALT & PEPPER to taste
1 tsp SIDS BOYSENBERRY VINEGAR
400 g jar preserved vine leaves (or fresh)
1 cup water mixed with juice of 1 lemon & 3 tbsp olive oil
Yoghurt to serve
1 lemon wedge to serve

VINE LEAVES PRESERVED: Carefully separate the leaves under running water. Rinse well, then place in a bowl of cold water. In a pot, half fill with water and boil. Plunge several leaves at a time into the boiling water, leave for 1-2 minutes, then remove with tongs into a bowl of fresh cold water. When all are done, drain and gently shake dry then snip off any stems.
VINE LEAVES FRESH: Pick small pale green ones. Trim the stalks then plunge into a pan of boiling water and cook for 5 minutes. Drain then rinse.
RICE: Sauté onion in oil then stir in the rice. Cook, stirring for 2 minutes, then add pine nuts, currants, parsley, mint and SIDS SALT & PEPPER. Stir in SIDS BOYSENBERRY VINEGAR mixed with ¾ cup of water, cover then simmer for about 12 minutes until liquid is absorbed and rice nearly tender.
Place the vine leaves smooth side down. Place a teaspoon of filling in the middle of each leaf. Carefully fold the stem end up then both sides to the middle then roll up tightly. (like wrapping fish & chips) If the filling seeps out, use less of it.
Use any torn leaves to line a small, heavy-based frypan then put the dolmades in the pan in 1 layer with the seams tucked underneath. Pack them as closely as possible to prevent unrolling during cooking. Cover with more leaves then pour over the water/juice/oil mixture. Position a plate on top to hold the dolmades in place then cover with the lid.
Simmer for 1 hour until tender. Remove from heat and leave to cool. (do not remove the lid) When cool, transfer to a container. Cover and chill until service.
Serve with a ramekin of unsweetened yoghurt and a lemon wedge. A slug of Retsina washes this down well.