Stuffed Grape Leaves (persian) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil,
1 medium: Onion, finely chopped
5 cup: Chopped mushrooms,
1 tbsp: Dried parsley, or to taste
1/4 tsp: Black pepper, or to taste
1/8 tsp: Cayenne, or to taste
1/4 tsp: Turmeric, or to taste
1 cup: Cooked yellow split peas,
2 cup: Cooked white rice,
16 ounce: Jar grape leaves,
1 cup: Water,
Directions:
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;
14 g carb; 0 chol; 94mg sod.
From March 1992 Vegetarian Times Magazine page 34 Article by Ann
Farzaneh Formatted to MM by J.Duckett1 (Kat)
Source from luhu.jp
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;
14 g carb; 0 chol; 94mg sod.
From March 1992 Vegetarian Times Magazine page 34 Article by Ann
Farzaneh Formatted to MM by J.Duckett1 (Kat)
Source from luhu.jp