Wildcard Winners

Grape Leaf Pilaf

July 15, 2013

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

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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


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See what other Food52 readers are saying.

  • Anitalectric
  • em-i-lis
  • hardlikearmour
  • Kenzi Wilbur
    Kenzi Wilbur
  • cratecooking
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Anitalectric July 15, 2013
Thank you for featuring it! Guess I have to make some this weekend ;)
em-i-lis July 15, 2013
this sounds delicious- right up my alley!!
hardlikearmour July 15, 2013
What a great idea!
Kenzi W. July 15, 2013
Oh man -- so good. Look mom I really like grape leaves!
LauriL July 15, 2013
Only took you 13 years Kenzi!! Haha! I'll make this for you this weekend!!
cratecooking July 15, 2013
This is DELICIOUS! Cannot wait to make again!!
drbabs July 15, 2013
Congratulations--i can't wait to make this!
dymnyno July 15, 2013
What a brilliant recipe!
Brette W. July 15, 2013
This was so delicious. Thank you Anita!