Unfold and rinse the grape leaves and drain. Set aside.
Combine the oil, onion, rice, water,
currants, and pine nuts in a 1 quart casserole.
Microwave on high for 8-10 minutes. Add
parsley, salt, pepper, tomato and lemon juice to cooked rice mixture.
Form about 1 tablespoon of the rice mixture into a ball and place in the
center of a leaf with the stem of the leaf at the top.
Fold each side of the leaf over the
filling. Starting at the bottom, roll the leaf up toward the stem. Line
the bottom of a clay casserole with unfilled leaves.
Then put in a layer of filled leaves,
Cover with a layer of unfilled leaves,
then another layer of filled leaves.
Do this until all the filling is used up,
finishing with a top layer of unfilled leaves. Sprinkle with about 2
tablespoons water and drizzle with a little olive oil.
Microwave on high for 10-12 minutes, or
until all moisture has been absorbed. Cool in the casserole and serve
cold as an appetizer, or serve hot with a lemon dipping sauce.