Stuffed Grape Leaves

(Compliments of Jesse Clark)

16oz jar Grape Leaves
2Tbsp Olive oil
1 small onion minced
3/4c raw basmati rice
1/4c pine nuts
2c vegetable stock
2Tbsp minced flat leaf parsley
1Tbsp lemon juice

Rinse Grape Leaves and pat dry
Saute onions in oil, add nuts and rice. 
Add 1c stock, bring to a boil and simmer 20 min
Stir in parsley and allow mixture to cool
To roll, place a grape leaf shiny side down and place 1 Tbsp of rice mixture at the stem end. Fold sides over the rice and roll from stem end to tip of the leaf.
Place rolled grape leaves in crock pot with one cup stock, 1Tbsp olive oil, and 1 Tbsp parsley.  Cook on low for 4 hours.  Serve at room temperature or cool.