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.
More From Sunset
- Calories: 259
- Calories from fat: 17%
- Protein: 8.3g
- Fat: 5g
- Saturated fat: 0.7g
- Carbohydrate: 44g
- Fiber: 1.6g
- Sodium: 385mg
- Cholesterol: 0.0mg
- 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
- 1. 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.
- 2. 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.
- 3. 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.
Only you will be able to view, print, and edit this note.Add Note