Dolmades (Stuffed Grape Leaves)

1 onion, minced
1 Tbsp olive oil, divided
2 cups short grain brown rice, cooked
2 Tbsp tomato paste
½ cup raw sunflower seeds
½ tsp ground cinnamon
2 Tbsp lemon juice
½ tsp sea salt
Pinch black pepper
8oz jar of grape leaves, drained

In a small saucepan, sauté the onion in half the olive oil, then mix it with the remaining ingredients, except the grape leaves.
Preheat the oven to 375 degrees.
Spread out 10 grape leaves, with the darker side facing down. Spoon a teaspoon of filling onto each leaf.
Fold the bottom up, the sides toward the middle, then roll toward the top. Place them on an oiled pan, then brush the tops with the remaining oil.
Bake, covered, for 35-40 minutes.

Makes 20–30.