Stuffed Grape Leaves(Persian)

* Exported from MasterCook *

STUFFED GRAPE LEAVES (PERSIAN)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Grains

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Olive oil
1 md Onion -- finely chopped
5 c Chopped mushrooms
1 tb Dried parsley -- or to taste
1/4 ts Black pepper -- or to taste
1/8 ts Cayenne -- or to taste
1/4 ts Turmeric -- or to taste
1 c Cooked yellow split peas
2 c Cooked white rice
16 oz Jar grape leaves
1 c Water

In a skillet, heat oil and saut onion and mushrooms
until soft. Add parsley and spices. Transfer to a
bowl. Mix in peas and rice.

Preheat oven to 350 . Line a 3-qt baking dish with a
few grape leaves to keep stuffed leaves from sticking
and burning. Place 1 heaping Tbs of rice mixture (
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 provent sticking and drying
out). Bake for 25 minutes. Serves 12 as an appetizer,
6 as an entr e.

Per serving (appetizer): 91 cal; 3g prot; 2.5g fat;
14g carb; 0 chol; 94mg sod.

From March 1992 Vegetarian Times Magazine page 34
Article by Ann Farzaneh Formatted to MM by J.Duckett1
(Kat)



- - - - - - - - - - - - - - - - - -