Dolmas Salad
Ingredients
- 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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
670
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).