Kkaetnip Jangajji (Korean Pickled Perilla Leaves)
If you want to add more Korean recipes to your recipe box, Kkaetnip Jangajji (Korean Pickled Perilla
Grape Leaves with Rice Pilaf
Details
- Servings: 4
- Diet: Low-Sodium
- Meal: lunch, dinner
- Dish: main course
Cuisine
- mediterranean
Ingredients
- 1 cup white or brown rice
- 1 cup chopped grape leaves from a jar
- 1 cup sugar snap peas, coarsely chopped
- 1/2 cup chopped dill leaves
- 1 lemon, juiced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon black pepper, or to taste
- 1/4 cup (optional) crumbled feta
- 1/3 cup pine nuts
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