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Recipe by: civiline
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See below ingredients and instructions of the recipe
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;
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)
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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