After making dolmas - stuffed grape leaves - Sandra Frankmann didn't want to discard the grape leaf pieces left over. So she combined them with other dolma ingredients into a salad. It would make a wonderful side dish for roasted lamb. Preserved grape leaves are sold in jars in Middle Eastern markets and in many well-stocked supermarkets.
1/4 cup pine nuts (1 oz.)
1/2 cup thinly sliced green onions (white and pale green parts only)
1 tablespoon olive oil
1 1/2 cups long-grain white rice
2 1/2 cups fat-skimmed chicken broth or vegetable broth
1/2 cup chopped preserved grape leaves (reserve 1/4 cup brine)
1/4 cup lemon juice
1/4 cup raisins
1/4 teaspoon pepper
1/4 cup chopped parsley
1/4 cup chopped fresh dill
1 lemon (optional), rinsed and quartered
How to Make It
In a 4- to 6-quart pan over medium heat, stir pine nuts and 1/4 cup green onions in oil until nuts begin to brown and onions are limp, about 5 minutes.
Stir in rice, chicken broth, grape leaves and reserved 1/4 cup brine, lemon juice, raisins, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender to bite, 30 to 35 minutes.
Fluff rice mixture with a fork; stir in parsley, dill, and remaining 1/4 cup green onions. Mound salad on a platter and garnish with lemon quarters if desired. Serve warm or at room temperature.
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