Stuffed Grape Leaves

Rinse grape leaves with cold water; drain well. Pat dry with paper towels.

Remove stems; discard.

Heat 1 tablespoon oil in a saucepan over medium heat.

Add yellow onion to pan; cook 10 minutes or until tender, stirring occasionally.

Add green onions and almonds; cook 3 minutes, stirring occasionally. Stir in 2 cups water; bring to a boil.

Add rice, salt, pepper, and cinnamon; cover, reduce heat, and simmer 22 minutes or until rice is tender.

Remove from heat; cool. Stir in cheese, parsley, mint, and dill.

Spoon 1 1/2 heaping tablespoons rice mixture onto center of 1 grape leaf. Bring 2 opposite points of leaf to center; fold over filling. Beginning at 1 short side, roll up leaf tightly, jelly-roll fashion. Repeat procedure with remaining rice mixture and 35 grape leaves.

Place 12 stuffed grape leaves, seam sides down, in large saucepan lined with 3 grape leaves.

Drizzle with 1 teaspoon oil and 1 tablespoon juice. Top with 12 stuffed grape leaves; drizzle with 1 teaspoon oil and 1 tablespoon juice. Repeat procedure with remaining 12 stuffed grape leaves, 1 teaspoon oil, and 1 tablespoon juice. Cover with remaining 3 grape leaves; pour remaining 1 cup water over leaves. Invert a small heatproof plate on top of leaves. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours.

Remove from heat, and let stand in saucepan 2 hours.

Serve at room temperature with lemon wedges and yogurt, if desired.

Wine note: The piquant quality of grape leaves calls for a wine with good acidity to match, while the salty feta needs something thirst-quenching and bright. Boutari Santorini 2008 ($1

is a natural choice. --Jeffery Lindenmuth