Stuffed Vine Leaves
Place some of the vine leaves on the bottom of the pan, then place the rolls in outward radiating circles, evenly spaced and close to one another.
Gently place a plate that's not too heavy on top of the vine leaves so that they don't break open during cooking. Add the lemon juice and enough water to cover the rolls. Boil gently until the water had been absorbed and rice is cooked.
Allow to cool then arrange on a plate, garnished with slices of lemon.
Serves 8 to 10.