Prep: 20 minutes

Cook time: 40 minutes

Makes:  20 servings

½ cup of rice, cooked
1 bunch of scallions, finely sliced
2 tbsp. chopped fresh mint
3 tbsp. Milanese Gremolata Olive Oil
Juice of 1 lemon
¼ tsp. each of salt & pepper
20 preserved grape leaves, rinsed
lemon wedges

Put the rice, scallions and mint in a bowl. Pour over 1 tbsp. of the oil, add ½ the lemon juice, salt and pepper. Mix well.

Lay a grape leaf on a board. Place a tbsp. of the rice mixture in a mound near the stalk end. Fold the end over and then fold over the sides. Roll up the rice and leaf into a tight package. Repeat with the remaining rice and leaves. Arrange the rolls in a steamer basket.

Place the steamer basket over a pan of simmering water, drizzle the rolls with the remaining oil, cover, and steam for 40 minutes. (Check water occasionally, adding more if necessary)

Transfer the grape leaves to a plate, squeeze a little more lemon juice on them, then allow them to cool. Serve at room temperature, with lemon for squeezing.