I love stuffed grape leaves. My Grandma taught ESL and had many Middle Eastern students. She made these for them (and us!) all the time. In her attempt to make them feel at home, she created a dish that makes me think of home.
Ingredients:
1 cup white or brown rice
1 cup chopped grape leaves from a jar
1 cup sugar snap peas, coarsely chopped
1/2 cup chopped dill leaves
1 lemon, juiced
1 tablespoon extra virgin olive oil
1 teaspoon black pepper, or to taste
1/4 cup (optional) crumbled feta
1/3 cup pine nuts
Directions:
Prepare rice as instructed on package. While cooking, place chopped grape leaves in a sieve and rinse under running water to remove excess salt. Squeeze out excess moisture and add to the simmering pot of rice (without stirring).
Toast pine nuts over low heat for 5 minutes, turning occasionally until they are golden and aromatic.
Stir the cooked pot of rice to combine with the grape leaves. Transfer to a mixing bowl and add all remaining ingredients except for pine nuts. Adjust seasoning if necessary.
Garnish with toasted pine nuts and serve warm, cold, or at room temperature.
