Stuffed Grape Leaves

Course Appetizer


  • 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 pepper or to taste
  • 1/4 ts Turmeric or to taste
  • 1 c Cooked yellow split peas
  • 2 c Cooked white or brown rice
  • 1 16 oz Jar grape leaves
  • 1 c Water


  • In a skillet, heat oil and saute onion and mushrooms until soft.
  • Add parsley and spices. Tranfer 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 (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. 
  • Per appetizer serving: 91 cal.; 3g prot.; 2.5g fat; 14g carb.; 0 chol.; 94mg sod.


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