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
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.