Dolmas (Grape Leaves) Salad

¼ cup pine nuts
½ cup thinly sliced scallions
1 tablespoon olive oil
1-½ cups long-grain white rice
2-½ cups pareve chicken broth
½ cup chopped preserved grape leaves (reserve brine)
¼ cup lemon juice
¼ cup raisins
¼ teaspoon pepper
¼ cup chopped fresh dill
1 lemon, rinsed and quartered

In a medium saucepan over medium heat, sauté pine nuts and ¼ cup scallions in oil until softened – about 5 minutes. Stir in rice, broth, grape leaves, ¼ cup brine, lemon juice, raisins and pepper. Bring to a boil; reduce heat to low, cover and simmer until liquid is absorbed – about 35 minutes. Fluff rice and cool. Stir in dill and remaining scallions. Garnish with lemon. Serve warm or at room temperature.

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