Grape Leaf Pilaf (Dolmadakia)

I could have made dolmades for my Purim feast side, but they're quite a bit of work.  This deconstructed version is popular among cooks who feel the same way.  This rice salad has the same ingredients as the appetizer rolls.  You chiffonade the grape leaves and toss everything together, creating the exact same taste with a fraction of the work.

It still didn't use up all the grape leaves in the jar.  I'm running out of ideas.  Should have bought the more expensive small jar.  Remind me never to buy them again unless I'm making rolls for a party.  I bet I could make Asian spring rolls with them.  They're just camped out on the pickle shelf of the fridge with the kimchi.

I'm using the recipe from Dimitra's Dishes, which seemed the most basic and what I was looking for.  I did substitute dried parsley and mint, which means dividing the amount by three.  This is when I prefer tablespoons to grams, because you just change word to teaspoons and you're done.

*1 C grape leaves
1 small onion, diced
1/4 C olive oil
1 C Basmati rice, soaked 30 minutes (I used Jasmine because I prefer it, close enough)
1 tsp salt, or to taste
1/4 tsp pepper
*1/4 C fresh lemon juice (about 1 lemon)
2 T fresh parsley, minced, or 2 tsp dried flakes
2 Tb fresh mint, minced, or 2 tsp dried
*1 tsp dried dill

1.  Rinse leaves well.  I prefer to soak them in hot water first for a couple of minutes, then rinse.  Cut off any stems, then roll them up and slice thinly.  What looked like a cup when I pulled it out of the jar was a giant pile once shredded.

2.  Cook the onion in the oil over medium heat until softened.  Add the chopped leaves and a pinch of salt and cook until the leaves are softening.

3.  Drain the rice and add to the pot.  Add 1 C water, 1 tsp salt, the pepper, and the lemon juice.  Stir together and bring to a simmer.  Cover and cook on low until the rice is done, about 15 minutes.  I ended up adding a little more water, but I like mushy rice.  The grains do get an odd gel-like appearance from the oil in the dish.  It's fine.

4.  Remove from the heat, add the herbs, and fluff with a fork.  Can be served hot or chilled, garnished with lemon wedges if desired.

Difficulty rating  π