Prep 5 mins
Cook 25 mins
Serves six as a meal or 12 as an appetizer.
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 5 cups chopped mushrooms
- 1 tablespoon dried parsley
- 1⁄4 teaspoon black pepper
- 1⁄8 teaspoon cayenne
- 1⁄4 teaspoon turmeric
- 1 cup cooked yellow split peas
- 2 cups cooked white rice
- 1 (16 ounce) jar grape leaves
- 1 cup 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.
I prepared these stuffed grape leaves with mainly fresh ingredients.
As it is spring I used fresh leaves as following: wash, remove stem, place in a big bowl, pour hot water over them, wait 5 minutes, rinse with cold water and ready.
I also used fresh parsley. I cooked the peas. I had unsalted basmati rice leftovers.
I fried the onions and mushrooms, combined the ingredients with spices and I added some salt.
I had 20 minutes for stuffing the leaves (40 pieces), I placed them in my mold, prepared with leaves as suggested and I covered the stuffed grape leaves with the remaining leaves to prevent burning in the oven.
I added salted water as my leaves were not in brine and baked about 30 minutes as suggested.
I confess that I was really surprised I had to bake them in the oven, I was used to prepare the Greek one in the pot, but it worked really very well and were really delicious!