Stuffed Grape Leaves(Persian)

* Exported from MasterCook *

Stuffed Grape Leaves (Persian)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Vegan
Vegetables Low Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Olive oil
1 medium Onion -- finely chopped
5 cups Chopped mushrooms
1 tablespoon Dried parsley -- or to taste
1/4 teaspoon Black pepper -- or to taste
1/8 teaspoon Cayenne -- or to taste
1/4 teaspoon Turmeric -- or to taste
1 cup Cooked yellow split peas
2 cups Cooked white rice
16 ounces Jar grape leaves
1 cup 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.

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