Serves six as a meal or 12 as an appetizer.

Ingredients Edit

Directions Edit

  1. In a skillet, heat oil and sauté onion and mushrooms until soft.
  2. Add parsley and spices.
  3. Transfer to a bowl.
  4. Mix in split peas and rice.
  5. Preheat oven to 350°F.
  6. Line a 3-quart baking dish with a few grape leaves to keep stuffed leaves from sticking and burning.
  7. Place 1 heaping tablespoon of rice mixture (depending on size of leaf) in the center of a grape leaf.
  8. Fold in sides, then roll leaf from stem to tip.
  9. Place in casserole.
  10. Repeat procedure with remaining grape leaves until rice mixture is used up.
  11. Pour water in bottom of dish (to prevent sticking and drying out).
  12. Bake for 25 minutes.
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