Yalanchi (1)

Description

1-1/2 cups oil (3/4 cup canola, 3/4 cup olive)
5 medium onions (chopped)
1 bunch parsley
1 small can tomato sauce
3/4 cup lemon juice (fresh squeezed is best)
salt + pepper to taste
2 cups River rice (washed)
1 jar grape leaves (Yergat) or pick your own, no stems.

Heat oil - cook onions until transparent.
Add a little salt, add rice, mix thoroughly.
Add tomato sauce and lemon juice.
Stir, watch carefully.
Add more salt and pepper.
When rice opens slightly, turn off heat.
Add parsley. Let cool. Taste for salt and pepper.

Line pan with extra large grape leaves or torn ones that can't be rolled. Roll mixture in grape leaves, place in pan. When done place layer of grape leaves over rolls. When all yalanchi is rolled add hot water - about 3/4 full Bake in 350° oven, 1 hour.