Vegetarian Stuffed Grape Leaves

In a large bowl, combine cooked rice, currants, nuts, mint, salt, parsley and olive oil. Stir gently with a spoon. Set aside.

Drain grape leaves in a colander and rinse them in cold running water. Cut the stems off of the leaves.

Place 1 teaspoon of the rice mixture on the grape leaf and fold it up burrito style. Repeat until filling is gone.

Put the rolls into a large stock pot in layers seam side down and sprinkle 1 tablespoon of lemon juice over the top.

Mix together the rest of the lemon juice, vegetable broth and water and pour the mixture over the rolls.

Place a heavy plate or dish over them while cooking.

Cover the saucepan, bring to a boil on high heat, then lower heat and cook for 1 hour on low heat. After cooked, remove plate and drain off cooking liquid. Serve cold or at room temperature.