Brown Rice Stuffed Grape Leaves

Using brown rice in place of white gives
these stuffed grape leaves a nutty flavor.
I recommend giving the rolls and extra squeeze,
packing them tight as possible in the pot and
put a plate on top to keep them from bursting.

Ingredients:
2 cups uncooked brown rice
1 large onion, chopped
1/2 cup chopped fresh dill
1/2 cup chopped fresh mint leaves
2 quarts chicken broth
3/4 cup fresh lemon juice, divided
grape leaves, drained and rinsed
hot water as needed
1 cup olive oil

Directions:
In a large saucepan over medium-high heat,
saute the rice, onion, dill, and mint
for about 5 minutes, or until onion is soft.
Pour in 1 quart of broth, reduce heat to low
and simmer for another 10 to 15 minutes,
or until rice is almost cooked.
Stir in 1/2 of lemon juice and remove from heat.
Take one leaf, shiny side down,
and place 1 teaspoon of the rice mixture
at the bottom (stem) end of the leaf.
Fold both sides of the leaf towards the center,
roll up from the broad bottom to the top,
and place into a 4-quart pot.
Repeat with all leaves, leaving no gaps
as leaves are placed in pot.
Sprinkle with remaining lemon juice
and with olive oil.
Pour chicken broth to cover grape leaves.
Cover pot and simmer for about 1 hour
Do not boil! Remove from heat,
remove cover and let cool for 1/2 hour.
Transfer to serving dish and serve.