Stuffed Grapevine Leaves With Rice (Dolmadakia me Rizi)

Ingredients
1 cup olive oil 1 lb chopped onions 1 cup uncooked rice 2 tablespoons mint or dill 1 cup hot water	1 tablespoon salt 1/4 teaspoon pepper 50-60 fresh grapevine leaves or 1 15oz. can of grapevine leaves 1 lemon

Heat ½ cup olive oil in a frying pan and saute the onions until soft. Add rice and cook, covered, for 5 minutes. Add all remaining ingredients, except grapevine leaves, lemon and ½ cup olive oil. Simmer for 5 minutes. Cool. Rinse the grapevine leaves in cold water. If fresh, put them in boiling water and boil for 3 minutes. Strain and rinse in cold water. In the centre of each leaf (shiny surface of leaf downwards), place a heaped teaspoon of the filling. Fold ends of leaf over the filling and roll it up. (Do not roll too tightly, as the rice will swell). Cover the bottom of a shallow saucepan with vine leaves and place a plate over the "dolmadakia" to prevent them from opening. Cover and simmer over a low heat for about 1 hour. Allow cooling in the saucepan. Serve them as a cold entree with yogurt or as an appetizer.