Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 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 ounces) jar grape leaves
- 1 cup water
- =
Directions
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.