In a non-stick skillet, saute the onion in the olive oil, for 5 minutes or until soft. Add garlic and saute an additional 2 minutes. Add the rice, parsley, dill, mint, currants, pine nuts, salt, and pepper, and saute an additional 4 minutes or until pine nuts are lightly browned. Add 1 cup of the vegetable stock, cover, reduce heat, and simmer for 10 minutes or until the liquid is absorbed. Remove from heat, remove the lid, and set aside to cool.

To fill the grape leaves, begin by placing the leaf shiny side down, and spoon 1 tablespoon rice filling in the center ofthe leaf. Fold the base of the leaf over the filling, fold the sides toward the center, and roll toward the point of the leaf to enclose the filling. Roll the leaves up loosely to allow room for the rice to expand. Place the rolled grape leaf seam-side down in a large pot. Repeat the rolling procedure for the remaining grape leaves and continue to place them seam-side down in layers in the pot.

In a bowl, stir together the remaining vegetable stock and lemon juice, and pour over the top of the rolls. Place an inverted plate over the rolls to weigh them down. Cover the pot, bring to a boil, reduce heat, and simmer for 40-45 minutes or until rolls have plumped and are tender when pierced with a fork. Let cool in the cooking liquid. Serve at room temperature.