*  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)
  
 
 
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