Categories: Appetizers, Greek, Vegetarian 
      Yield: 30 servings 
  
      6 tb Olive oil 
      1 c  Onion, finely chopped 
    1/3 c  Long grain rice 
    3/4 c  Water 
    1/2 ts Salt 
           Black pepper, freshly ground 
      2 tb Pine nuts 
      2 tb Dried currants 
     40 ea Grape leaves, preserved 
      2 tb Cold water 
           Lemon wedges 
  
  In a heavy 10" to 12" skillet, heat 3 tablespoons of the olive oil 
  over a moderate heat until a light haze forms above it.  Add the 
  onions & cook for 5 minutes, stirring frequently, until they are soft 
  & transparent but not brown.  Add the rice & stir constantly for 2 to 
  3 minutes, or until the grains are coated with oil. Do not let them 
  brown. Pour in the water, add the salt & a few grindings of pepper & 
  bring to a boil over high heat. Reduce the heat to low, cover 
  tightly, & simmer for about 15 minutes, or until the rice is tender & 
  has absorbed all the liquid.  In a small skillet, heat 1 tablespoon 
  of the remaining olive oil & in it cook the pine nuts until they are 
  a delicate brown. Add them to the rice, then stir in the currants. 
  In a large pot, bring 2 quarts of water to a boil over high heat. 
  Drop in the grape leaves and immediately turn off the heat.  Let the 
  leaves soak for 1 minute, then drain them in a sieve and plunge them 
  into a bowl or pan of cold water to cool them quickly.  Gently 
  separate the leaves and spread them, dull sides up, on paper towels 
  to drain. 
  Layer the bottom of a heavy 2 to 3 quart casserole with 10 of the 
  leaves. Stuff each of the remaining 30 leaves with about 1 tablespoon 
  of the rice mixture.  Stack the stuffed leaves, side by side and seam 
  sides down, in layers in the casserole and sprinkle them with the 
  remaining 2 tablespoons of oil and the cold water. Place the 
  casserole over high heat for 3 minutes, reduce the heat to low and 
  simmer, tightly covered, for 50 minutes.  Then uncover and cool to 
  room temperature. 
  To serve, arrange the stuffed grape leaves attractively on a platter 
  or individual plates and garnish with lemon wedges.