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Grape Leaf Pilaf

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Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.

Today: A new -- and better! -- use for that jar of grape leaves.

Grape Leaf Pilaf

WHO: Anitalectric is a vegan chef and baker living in Brooklyn -- and a longtime Food52er!

WHAT: A mostly-pantry pilaf -- with the zippiness of fresh dill and sugar snaps -- that's both satisfying and elegant.

HOW: Cook your rice, toast your pine nuts, and toss everything together.

WHY WE LOVE IT: We love the use of grape leaves in this pilaf -- it's like a deconstructed dolma. The pine nuts, feta, sugar snaps, and dill add lashings of brightness and texture. This would be a wonderful side dish, or brown bag lunch, or vegetarian main, or snack...basically, we'd eat this anytime.

Grape Leaf Pilaf by Anitalectric

Serves 4

1 cup white or brown rice
1 cup chopped grape leaves from a jar
1 cup sugar snap peas, coarsely chopped
1/2 cup chopped dill leaves
1 lemon, juiced
1 tablespoon extra virgin olive oil
1 teaspoon black pepper, or to taste
1/4 cup crumbled feta (optional)
1/3 cup pine nuts

See the full recipe (and save and print it) here. 

Photo by James Ransom


Tags: wildcard, wildcard winner, pilaf, grape leaves, summer, vegetarian, vegan, special diets

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