2 tablespoons olive oil
1 medium onion, finely chopped
5 c 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 cup cooked white rice
16 oz Jar grape leaves
1 cup Water

 

In a skillet, heat oil and sauté onion and mushrooms until soft. Add parsley and spices. Transfer 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 (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 entrée.

 

From March 1992 Vegetarian Times Magazine, page 34, article by Ann Farzaneh