Dolmas Salad

Ingredients

• 0.3 cup optional: dill fresh chopped
• 0.5 cup preserved grape leaves chopped (reserve)
• 0.5 cup green onions thinly sliced (white and pale green parts only)
• 0.3 cup juice of lemon 
• 1 tablespoon olive oil 
• 0.3 cup parsley chopped
• 0.3 teaspoon pepper 
• 1 oz pinenuts 
• 0.3 cup raisins 
• 2.5 cups vegetable broth 
• 1.5 cups rice long-grain white

Equipment

• frying pan

Directions

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.
4. Serve warm or at room temperature.