2 cups cooked rice

1 small onion

1 Tablespoon chopped fresh dill

1 Tablespoon chopped fresh mint leaves

1 cup chicken broth

1/4 cup fresh lemon juice

10 grape leaves

1/4 cup  Olive Oil

Saute onion and dill until onion is translucent add to cooked rice and stir in mint leaves and 1/2 of lemon juice.  Have a pot of very hot water ready.  Plunge grape leaf into hot water for 10-15 seconds don't let the leaves loose their color. Place spoonful of rice mixture at the stem end, fold the side in and roll up (I use a toothpick to hold together while cooking). Place rolled up leaf in pot and repeat for remaining leaves. Sprinkle with remaining lemon juice and olive oil. Pour chicken broth over rolled leaves and bring to a low simmer.  Cook (don't boil) for 20 minutes. Remove pot from heat and let cool 10 minutes. Transfer to serving dish and serve.