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Heat oil in a medium pan; add onions and cook over medium heat for 10 minutes or until golden. Stir in rice and seasoning packet, tomato sauce and 1 cup water. Bring to boil. Cover tightly and simmer over low heat until all liquid is absorbed, about 25 minutes. Stir in salt, pepper, parsley, lemon juice, and pine nuts.
Preheat the oven to 350°F. Rinse grape leaves in cold water and dry thoroughly. Place leaves rib-side down. Place a well-rounded teaspoon of rice mixture in center of leaf. Fold both sides over to center. Fold over one end and roll up. Arrange in a 2-quart casserole, seam-side down. Add 2 cups water. Weight stuffed leaves with an oven-safe plate. Bake at 350°F for 45 minutes.
Refrigerate until chilled, still weighted down. Remove from water. Serve cold with parsley and lemon wedges.