INGREDIENTS

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 

DIRECTIONS

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.