brown. Pour in the water add the salt and a few grindings of pepper and bring to a boil over high heat. Reduce the heat to low cover tightly and simmer for about 15 minutes or until the rice is tender and has absorbed all the liquid. In a small skillet heat 1 Tbs. of the remaining olive oil and in it cook the pine nuts until they are a delicate brown. Add them to the rice then stir in the currants. In a large pot bring 2 quarts of water to a boil over high heat. Drop in the grape leaves and immediately turn off the heat. Let the leaves soak for 1 minute then drain them in a sieve and plunge them into a bowl or pan of cold water to cool them quickly. Gently separate the leaves and spread them dull sides up on paper towels to drain. Layer the bottom of a heavy 2 to 3 quart casserole with 10 of the leaves. Stuff each of the remaining 30 leaves with about 1 Tbs. of the rice mixture. Stack the stuffed leaves side by side and seam sides down in layers in the casserole and sprinkle them with the remaining 2 Tbs. of oil and the cold water. Place the casserole over high heat for 3 minutes reduce the heat to low and simmer tightly covered for 50 minutes. Then uncover and cool to room temperature. To serve arrange the stuffed grape leaves attractively on a platter or individual plates and garnish with lemon wedges.