Chavrie Stuffed Grape Leaves

½ C   minced onions
2 Tbsp. olive oil
1tsp.  chopped  garlic
1ea.  tomato, chopped
1oz  lemon juice
1C   cooked  long grain  rice
1/4 C   chopped dill
1 pkg.   3.5 oz. Chavrie® goat log
1 (16-ounce)  jar grape leaves

•    Heat the oil in a skillet, add the onions and cook over medium heat until the onions are soft and translucent, about 10 minutes.
•    Add the garlic and tomato, lemon juice and salt and pepper to taste. Cook for another 5 minutes.
•    Stir in the rice.
•    Remove the pan from the heat and stir in the dill.
•    Set aside to cool to room temperature, then refrigerate.
•    Meanwhle drain the grape leaves and carefully pull them apart. Put them into a bowl of cold water. Let them soak until you are ready to roll.
•    Heat the oven to 350 degrees F.
•    Place a grape leaves  on your work surface, shiny side down. Add 1 tablespoon of the rice mixture to the middle of the grape leaf. Along with a thin slice of Chavrie®
•    Fold the sides over the rice and roll the leaf into a small log shape, about the size of a cigar
•     Repeat with the remaining rice mixture
•    Place the rolled grape leaves into a casserole dish.
•    When all the mixture or cheese is used  cover rolled leaves  with several layers of flat grape leaves and pour in 1 cup of chicken stock 
•    Cover and bake for 45 minutes
•     Let cool to room temperature and refrigerate.
•    Serve well chilled