Stuffed Grape Leaves
Yield
6 servingsPrep
30 minCook
25 minReady
55 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 1 | medium |
onions
finely chopped |
|
| 5 | cups |
mushrooms
chopped |
*
|
| 1 | tablespoon |
parsley leaves
or to taste |
|
| ¼ | teaspoon |
black pepper
or to taste |
|
| ⅛ | teaspoon |
cayenne pepper
or to taste |
|
| ¼ | teaspoon |
turmeric
or to taste |
|
| 1 | cup |
yellow split peas
cooked |
|
| 2 | cups |
rice
white or brown, cooked |
|
| 16 | ounce jar |
grape leaves
|
* |
| 1 | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 1 | medium |
onions
finely chopped |
|
| 1.2 | l |
mushrooms
chopped |
*
|
| 15 | ml |
parsley leaves
or to taste |
|
| 1.3 | ml |
black pepper
or to taste |
|
| 0.6 | ml |
cayenne pepper
or to taste |
|
| 1.3 | ml |
turmeric
or to taste |
|
| 237 | ml |
yellow split peas
cooked |
|
| 473 | ml |
rice
white or brown, cooked |
|
| 16 | ounce jar |
grape leaves
|
* |
| 237 | ml |
water
|
|
Directions
In a skillet, heat oil and sauté onion and mushrooms until soft.
Add parsley and spices.
Tranfer to a bowl.
Mix in peas and rice.
Preheat oven to 350℉ (180℃).
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.
