2 Tbsp olive oil
¼ cup celery
¼ cup onion
2 cups plain white rice
2 cups water
1 bay leaf

Heat oil in a pot or straight-sided sauté pan. Add celery and onion and sweat for 5 minutes over medium heat. Stir in rice, then add water, bay leaf and salt. Bring to a boil, cover and cook over low heat or in the oven for 15 minutes. Remove from heat and let cool. Rice should still be a little firm.

3 Tbsp olive oil
2 cups chopped artichoke hearts
2 Tbsp chopped garlic
2 Tbsp finely diced lemon pickle
½ cup lightly toasted pine nuts
½ cup golden raisins, chopped
2 Tbsp lemon juice
3 Tbsp chopped dill
3 Tbsp chopped mint
3 Tbsp extra virgin olive oil
salt, red pepper flakes

Heat olive oil in a pan and add artichoke hearts. Stir and cook about 5 minutes, then add garlic and cook 2 more minutes. Scrape into a large bowl and add the cooked rice and all other ingredients. Stir with a spatula and taste for seasoning. Adjust according to the chef’s taste!

grape leaves blanched in water and stems removed
olive oil
white wine
lemon juice

Roll filling in grape leaves then arrange close together, seam-side down in a pan, drizzle with olive oil, white wine, lemon juice and add water just to cover, then place a weight on top and cook in a 350° oven for 25-30 minutes or until filling is completely cooked.

This recipe comes courtesy of Susan Spicer.