Stuffed Grape Leaves
Submitted by nyqte
Vegetarian stuffed grape leaves filled with rice, yellow split peas, mushrooms, and warming spices like turmeric and cayenne. Baked until tender, these make a hearty appetizer or meatless main.
YIELD
6 servingsPREP
30 minCOOK
25 minREADY
55 minThese stuffed grape leaves take a vegetarian spin on the Mediterranean classic with a filling that’s earthy, protein-packed, and warmly spiced.
Rice and cooked yellow split peas get tossed with sautéed mushrooms, onions, turmeric, and a kick of cayenne, then rolled into briny grape leaves and baked.
No meat, no fuss, and they work just as well as a light main course as they do lined up on a mezze platter.
Kitchen Tips
- Rinse jarred grape leaves well under cold water to wash off the excess brine. They’ll taste cleaner and less salty.
- Line the bottom of the baking dish with a few extra leaves. This prevents the rolls from sticking and burning on the bottom.
- Roll tightly from stem to tip, tucking the sides in first. Loose rolls fall apart during baking.
- Pour water into the dish before baking to create steam and keep the rolls moist.
Ingredients
Directions
In a skillet, heat oil and sauté onion and mushrooms until soft.
Add parsley and spices.
Tranfer to a bowl.
Mix in peas and rice.
Preheat oven to 350℉ (180℃).
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.
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