Dolmades - Greek stuffed vine leaves (vegan)

220 g dried rice
160 g onion(s), chopped 1
0 g fresh dill, chopped
50 g fresh mint, leaves, chopped
2 stock cube, vegetable, made up 900ml with hot water
60 ml lemon juice, fresh 1
25 g Vine Leaves in Brine, about 32 leaves

1.Combine rice, onion, dill and mint in a large nonstick frying-pan and set pan over medium heat. Sauté until onion is soft, stirring frequently to prevent rice from burning, about 5 minutes. Add half of the of stock, reduce heat to low, cover and simmer until rice is tender, about 25 minutes. Stir in lemon juice and remove from heat.
2. Place vine leaves, shiny side down, on a flat surface. Top each leaf with 1 heaped teaspoon of rice mixture, placing filling near stem end of leaf. Fold in sides of leaf and then roll up from broad bottom to top. Place stuffed leaves side by side in a large pot, leaving no gaps (this prevents leaves from opening while cooking).
3.Pour remaining stock over top of leaves. Set pan over medium heat and bring to a simmer. Reduce heat to low, cover and simmer 1 hour. Remove from heat and let cool 30 minutes before serving. Serve 2 stuffed leaves per serving. (Note: Stuffed vine leaves may also be served chilled.)