posted by Becky 01-08-100 2:06 PM
Stuffed Grape Leaves
Ingredients (6 servings)
2 tbl. Olive oil
1 medium Onion, finely chopped
5 cups Chopped mushrooms
1 tbl. Dried parsley or to taste
1/4 tsp. Black pepper or to taste
1/8 tsp. Cayenne pepper or to taste
1/4 tsp. Turmeric or to taste
1 cup Cooked yellow split peas
2 cup Cooked white or brown rice
1 (16-oz) jar grape leaves
1 cup Water
In a skillet, heat oil and saute onion and mushrooms until soft. Add parsley and spices. Tranfer to a bowl.
Mix in peas and rice. Preheat oven to 350 degrees. Line a 3-quart baking dish with a few grape leaves to keep stuffed leaves from sticking and burning.
Place 1 heaping tablespoon of rice mixture (more or less depending on size of leaf) in the center of a grape leaf. Fold in sides, then roll leaf from stem to tip. Place in casserole. Repeat procedure with remaining grape leaves until rice mixture is used up. Pour water in bottom of dish (to prevent sticking and drying out).
Bake for 25 minutes. Serves 12 as an appetizer, 6 as an entree. Per appetizer
serving: 91 cal.; 3g prot.; 2.5g fat; 14g carb.; 0 chol.; 94mg sod. From _Vegetarian Times_, March 1992
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