This has been one of my favorite rice recipes for some time now. I found it in an old issue of Sunset Magazine about 6 years ago. It has nice saltiness to it and goes wonderfully with roasted chicken. It also makes an interesting vegetarian dish. For latter I like it with kefir or yogurt sauce.
Makes 4 to 6 servings
You'll need:
1/4 cup pine nuts
1/2 cup thinly sliced onions (I some time omit them and rice still comes out wonderful)
1 table spoon of olive oil
1 1/2 cups long grain rice
2 1/2 cups broth or water
1/2 cup chopped preserved grape leaves with 1/4 cup of brine
Juice of 1 lemon
1/4cup raisins
1/4 teaspoon black pepper
1/4 cup each chopped parsley and dill
Heat medium size pan over medium heat, stir pine nuts and onion in oil until nuts begin to brown, stir in the rice, broth or water, grape leaves and reserved brine, lemon juice, raisins and pepper. Bring to a boil, cover with the lid, reduce hit to minimum and let cook for about 15 minutes. Then switch the fire of, don't lift the lid and let sit for another 15 minutes. Fluff with the fork and stir in dill and parsley.
Serve warm or at room temperature
Makes 4 to 6 servings
You'll need:
1/4 cup pine nuts
1/2 cup thinly sliced onions (I some time omit them and rice still comes out wonderful)
1 table spoon of olive oil
1 1/2 cups long grain rice
2 1/2 cups broth or water
1/2 cup chopped preserved grape leaves with 1/4 cup of brine
Juice of 1 lemon
1/4cup raisins
1/4 teaspoon black pepper
1/4 cup each chopped parsley and dill
Heat medium size pan over medium heat, stir pine nuts and onion in oil until nuts begin to brown, stir in the rice, broth or water, grape leaves and reserved brine, lemon juice, raisins and pepper. Bring to a boil, cover with the lid, reduce hit to minimum and let cook for about 15 minutes. Then switch the fire of, don't lift the lid and let sit for another 15 minutes. Fluff with the fork and stir in dill and parsley.
Serve warm or at room temperature
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