Stuffed Grape Leaves

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - finely chopped (medium)
5 cups	730g / 25oz	Chopped mushrooms
1 tablespoon	15ml	Dried parsley or to taste
1/4 teaspoon	1.3ml	Black pepper or to taste
1/8 teaspoon	0.6ml	Cayenne pepper or to taste
1/4 teaspoon	1.3ml	Turmeric or to taste
1 cup	237ml	Cooked yellow split peas
2 cups	320g / 11oz	Cooked white or brown rice
1		Grape leaves
1 cup	237ml	Water

Recipe Instructions

In a skillet, heat oil and saute onion and mushrooms until soft. Add parsley and spices.

Transfer to a bowl. Mix in peas and rice.

Preheat oven to 350F.

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.

Source:
The New York Times Cookbook

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