1/4 cup Extra-Virgin Olive Oil
1 cup Onion , white , diced
1 cup Fennel Bulb , diced
1 tsp. Lemon Zest
1/2 cup Pine Nuts , toasted
1 cup Long-Grain Rice
2 cups Chicken Stock
1/4 cup Lemon Juice , fresh
1/2 cup Grape Leaves , jarred , chopped
2 Tbsp. Dill , fresh , chopped
2 Tbsp. Parsley , fresh , chopped
1.) In a large sauté pan, over medium heat, add oil. Add onion, fennel and lemon zest and sauté until translucent. Add toasted pine nuts, rice and chicken stock. Simmer, covered for 20-25 minutes or until rice is tender.
2.) Once rice is finished cooking, while still on heat, add lemon juice and grape leaves, heat through. Remove from heat; add dill and parsley, mix well to combine. Reserve warm.