Greek Pilaf

Rice:

1 cup well rinsed Lundberg Gourmet Wild Blend (rice)

1 ¾ cups water (consider using chicken broth.)

½ Teaspoon salt

1 Tablespoon olive oil

Simmer, covered for about 45 minutes

Meanwhile, sauté in 2-3 Tablespoons olive oil:

1 onion, minced

3 garlic cloves, minced

1 cup pine nuts

Combine all with:

¼ Teaspoon white pepper

2 Tablespoons lemon juice

1 medium bunch fresh mint, chopped

Adjust seasoning to taste. May need more salt. Add more olive oil.

Note: This is a filling for dolmas (Stuffed Grape Leaves)

-Bridget Warren (Robbins)