(Serves 8)
I like this Fresno-perfect dish at room temperature as a salad or hot as a side to a Greek-inspired chicken, pork or lamb dish. Grape leaves are available at Middle Eastern markets.

• ¼ cup pine nuts
• 1 tbs olive oil
• 1 ½ cups long grain white rice
• 2 ½ cups chicken broth
• ½ cup preserved grape leaves
• 1 tbs brine from grape leaves
• ¼ cup or more fresh lemon juice
• ¼ cup raisins (I like golden)
• Freshly ground pepper
• ½ cup chopped green onions
• ¼ cup chopped fresh Italian parsley
• ¼ cup chopped fresh dill

In a large soup pot, heat oil and gently brown pine nuts – about 4-5 minutes. Meanwhile rinse grape leaves to remove the brine and shake off excess water. Remove large stems and then rough chop the leaves. Stir in rice, broth, leaves, brine, ¼ cup lemon juice and raisins. Bring to a boil and then reduce to a simmer. Cover. Simmer until liquid is absorbed – about 30 minutes.

Remove from heat and fluff rice. Add pepper, onions, parsley, dill and more lemon, if needed.