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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I sent my husband to the grocery store to get the ingredients and the store didn't have grape leaves, so I just made the rice as a side dish and made a substitution on one of the ingredients. To me, this is better the day after, when all the flavors have had time to sit. Ingredients:
1/2 cup extra virgin olive oil |
1 large onion, finely chopped (whatever type you prefer, i prefer white) |
1 small fennel bulb, halved, cored and diced |
1 teaspoon grated lemon zest (i rarely have this and it comes out fine) |
1/2 cup sunflower seeds |
1 cup long grain rice |
1 1/2 cups chicken stock |
2 tablespoons finely chopped dill leaves (i have used bottled dill and it turns out fine to me) |
1/4 cup chopped fresh parsley |
kosher salt |
fresh ground black pepper |
2 lemons, juice of |
Directions:
1. Coat saute pan with 1/4 cup of the oil and place over meadium heat.
2. Add the onion, fennel and lemon zet and stir until soft.
3. Add sunflower seeds and rice, saute for 2 minutes stiring to coat.
4. Pour in chicken stock, parsley, dill, lemon juice , salt and pepper to taste.
5. Reduce to medium and simmer until rice is cooked.
6. Great side dish, adjust as you see fit.
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