Don't let 'em fool you... These may look like stuffed grape leaves, but they are made with the pickled kohlrabi leaves from the last post. If you didn't bother to pickle any kohlrabi leaves, no worries. You can pick up a jar of grape leaves at the grocery store and make these from some someone else canned. You just may want to rinse them before you use them because they'll be made with a lot more salt. They seem like they take a lot of time to make, but it's mostly down time, and they were well worth it!
-1 large onion, chopped finely
-zest of one lemon
-1/2 c pine nuts
-1 c brown rice
-3 c vegetable stock
-2 Tbsp chopped fresh dill (or one Tbsp dried)
-1/4 c chopped parsley
-kohlrabi leaves, pickled a few days before (see last post)
-juice of two lemons
->Saute onion in oil with lemon zest until translucent. Add pine nuts and rice. Stir until coated. Add 2 c vegetable stock 1/2 c at a time, simmer rice until liquid is evaporated each time and rice is almost cooked, but still a little crunchy in the middle (about 20 min). Take off the heat and add dill and parsley. Mix.
~*TIP: Put a heavy plate (or two) over the stuffed grape leaves while cooking them in the pan to hold them in place so that they don't unroll while simmering.*~