Dolmades (Stuffed Vine Leaves)

I follow a recipe from A Little Greek Cookbook by Rena Salaman, with a few modifications.

At least 16 oz preserved vine leaves (I usually need a bit more than one jar)
3/4 cup long-grain rice
2 oz pine nuts (at least)
10 oz onions (one large) and 3-4 spring onions, green and white parts
3 T fresh dill
2 T fresh mint (at least)
3 T fresh parsley
1/2 cup olive oil
2 lemons
1 cup hot water
salt and black pepper

Instructions - this is where I veer off-recipe:

1. Carefully reach into the jar and squeeze the roll of leaves up to the side of the jar. Wiggling back and forth, ease them out.
2. Put the leaves into a colandar, put the colander into a big bowl. Run hot water over them and set aside.
3. Measure the rice into a fine strainer, put that in a bowl. Run cold water over it and set aside.
4. Toast the pine nuts in a dry frying pan. Be careful! I have a terrible tendency to forget about them and burn them. When done, set aside to cool slightly.
5. If you feel like it, chop the onions, spring onions, dill, mint, parsley and pine nuts by hand. If not, throw them all in a food processor and use on/off pulse to get them chopped. Do not liquify!
6. Strain the rice and put into a bowl. Add the chopped ingredents. Add 1/4 cup of olive oil, and juice of one lemon. Stir.
7. If you're tired at this point, set it in the refrigerator...you can roll them tomorrow. Or just make pilaf.
   
8. Rinse the grape leaves. On a cutting board with a drippings trough, start rolling the grape leaves, as follows - you are never going to read this in a cookbook. If I remember, I'll take pictures the next time I do it. I learned on my momma's knee.
   
1. Select a whole leaf without too many holes. Set aside very tough or very torn ones. Use them to line the bottom of a large, heavy pot (Le Creuset is really the best for this that I've tried so far). Remove any long stems.
   
2. Veins up, stem at the bottom, place about a teaspoonful of filling near the stem - the amount will depend on the size of the leaf. Spread it out horizontally a bit.
3. Fold the right bottom section in on an angle, then the left bottom section
4. Fold the right entire side vertically towards the middle, then the left side.
5. Roll up from the stem, tucking as you go if you need to
6. Put the roll into the pot (if you have your layer of bad leaves) or into the trough with the edge down.
7. After you've tightly packed one layer, put another layer of bad leaves on and keep on going.
   
9. When you have all the parcels tightly packed into the pot, pour over the other 1/4 cup of oil, the juice of the other lemon, some salt and pepper and the cup of hot water.
10. Place a small plate in the pot on top of the dolmades.
11. Simmer gently for 50-60 minutes (the Le Creuset takes 60 minutes, a regular pot usually 50)
12. Let stand for a while before attempting to remove, or you will burn your fingers.