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1. Mix rice, bouillon cube, water, and onion in a covered casserole. Cook for 12 minutes in the microwave oven, stirring occasionally. Mix in all remaining ingredients except the vine leaves. Set aside to cool.
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2. Carefully unfold the vine leaves and rinse thoroughly in running water. If there is time, allow leaves to soak awhile, and then drain.
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3. Form about 1 tablespoon of the rice-meat 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.
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4. Line the bottom of a casserole with unfilled leaves. Then put in a layer of filled leaves, seam side down.
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5. 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.
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6. Cover the casserole and cook in the microwave oven about 12 to 15 minutes. This dish can be served hot with the Egg and Lemon Sauce or allowed to cool in the casserole and served cold as an appetizer.
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