Title: Stuffed Grape Leaves
Categories: Vegetarian Appetizer
Yield: 6 Servings
| 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 pepper or to taste |
| 1/4 | ts | Turmeric or to taste |
| 1 | c | Cooked yellow split peas |
| 2 | c | Cooked white or brown rice |
| 1 | | 16-oz jar grape leaves |
| 1 | c | 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