Cook 1 cup brown rice with 1 tsp salt and 3/4 tsp dried thyme until almost cooked. Meanwhile finely chop 1 medium onion and saute in oil until tender; do not brown. Let onions and rice cool for 10 minutes, combine with 1/2 cup toasted pine nuts, 1/2 cup currants and a sprinkling of cinnamon — probably about 1/4 tsp. Stir thoroughly and season with additional salt and/or cinnamon to taste.
Rinse and drain vine leaves. Trim off any stems. (I used a jar that was marked “8 oz. drained weight” and was about the size of a 1 lb. jar of another brand.) With veined side up, stuff with a 1-2 tsp of filling according to the size of the leaves, rolling tightly (see Stuffed Vine Leaves for details). Place on steamer rack and when you’ve stuffed them all, cook for 45 minutes in the covered steamer, being sure it doesn’t dry out.
This made about 30 vine leaves.