Dolmas Salad

• 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

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.
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.
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.

pine nuts, green onions, olive oil, longgrain white rice, chicken broth, preserved grape, lemon juice, raisins, pepper, parsley, dill, lemon

Taken from www.myrecipes.com/recipe/dolmas-salad (may not work)