This time of year we are trimming our grape vines for the second time. Many visitors to the farm have told us of family recipes they love using grape leaves. Here is one to try.

Ingredients:

• 1 cup white or brown rice
• 1 cup chopped grape leaves
• 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

Directions:

1. Prepare rice as instructed on package. While cooking, place chopped grape leaves in a sieve and rinse under running water to remove excess salt. Squeeze out excess moisture and add to the simmering pot of rice (without stirring).
2. Toast pine nuts over low heat for 5 minutes, turning occasionally until they are golden and aromatic.
3. Stir the cooked pot of rice to combine with the grape leaves. Transfer to a mixing bowl and add all remaining ingredients except for pine nuts. Adjust seasoning if necessary.
4. Garnish with toasted pine nuts and serve warm, cold, or at room temperature.