Grape Leaf Pilaf: Greek Deconstructed Dolamdakia
Side Dish • Rice, Vegetable
Serving size: 4
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Ingredients
- 1 Cup roughly chopped brined grape leaves
- 1 onion, minced
- ¼ Cup olive oil
- 1 Cup Basmati rice, rinsed and soaked in cold water for 10 minutes
- Coarse sea salt
- Ground black pepper, to taste
- ¼ Cup lemon juice
- 2-3 Tablespoons fresh parsley, minced
- 2 Tablespoons fresh mint, minced
- 1 teaspoon dried dill
- lemon wedges and tzatziki sauce for serving
Directions
- Prepare the grape leaves. Rinse them under cold water to remove some of the brine. Drain in a colander. Cut the thick stems off the bottoms of the leaves and discard them. Roughly chop the leaves and set them aside.
- Add the onion and olive oil to a skillet and season them with a pinch of salt. Cook over medium heat for about 8 minutes or until soft and golden.
- Add the chopped grape leaves to the skillet and cook for a minute.
- Drain the water from the rice and add it to the skillet along with a cup of water, a teaspoon of salt, black pepper, and lemon juice. Mix and bring to a boil.
- Reduce the heat to low and cover the skillet with the lid. Simmer for 15 minutes or until the rice is cooked.
- Remove the skillet from the heat and add the herbs. Fluff the rice and serve with lemon wedges and tzatziki sauce and ENJOY!
