Dolmas Salad

After making dolmas - stuffed grape leaves - Sandra Frankmann didn't want to discard the grape leaf pieces left over. So she combined them with other dolma ingredients into a salad. It would make a wonderful side dish for roasted lamb. Preserved grape leaves are sold in jars in Middle Eastern markets and in many well-stocked supermarkets.

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

Step 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.

Step 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.

Step 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. Serve warm or at room temperature.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 259Calories from Fat 17

% Daily Value *
Total Fat 5g8%

Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 385mg17%
Total Carbohydrate 44g15%

Dietary Fiber 1.6g7%
Protein 8.3g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Dolmas Salad