Greek Stuffed Grape Leaves

2 c. cooked white rice
1 lb. ground lamb or ground beef*
1/2 c. finely chopped scallions
1/4 c. currants
1/4 c. pine nuts or chopped almonds
2 tbsp. fresh mint, chopped (optional)
1/2 tsp. salt
2 tbsp. finely chopped fresh parsley
2 tbsp. olive oil
1 1-lb. jar grape leaves
1/4 c. lemon juice
1 101/2-oz. can beef broth
1 c. water
3 lemons, cut into wedges

1. Cook rice according to directions on package.
2. Place lamb or beef in a large skillet. Cook meat over medium-high heat until brown, stirring to break up into small pieces.
3. Remove meat from heat. Drain off fat and set aside.
4. In a large bowl, combine cooked rice, meat, scallions, currants, nuts, mint, salt, parsley, and olive oil. Stir gently with a spoon.
5. Drain grape leaves in a colander. Carefully rinse the grape leaves in cool running water. Drain on paper towels. Use a sharp knife to cut stems off leaves.
6. Place 1 tsp. meat mixture on a grape leaf and fold. Repeat until all filling is used.