2 tsp. of fresh lemon verbena (or mint), finely chopped
2 Tbsp. + 2 Tbsp. lemon juice (reserve half for the end)
2 Tbsp. of raisins
2 Tbsp. of pine nuts
6 grape vine leaves, jarred in brine – rinsed and sliced into thin ribbons (chiffonade)
3 cups of hot chicken or vegetable stock
1/4 cup chopped fresh dill
fresh ground pepper
Pre-heated 400F oven
In a skillet, add your olive oil over medium heat then add the onions and garlic and stir. Reduce to medium-low and saute until translucent. Add the rice and stir for a couple of minutes or until the rice toasts a bit and absorbs some of the oil.
Take off the heat and empty into your baking vessel. Add the parsley, lemon verbena (or mint), 2 Tbsp. of lemon juice, the raisins, pine nuts and the ribbons of grape vine leaves. Now add the hot stock and stir to incorporate.
Place in your pre-heated oven for 35-40 minutes uncovered or until there’s no more liquid in your baking vessel. Remove from the oven and add the chopped fresh dill and fluff and stir with a fork. Taste and adjust seasoning, adding fresh ground pepper at this phase. You may add the reserved 2 Tbsp. of lemon juice and mix into the rice.
Serve as a side with a fish or chicken main course.