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.
Shop the Story
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.
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