Stuffed Grape Leaves (Persian)
Description
This Mediterranean breakfast features Olive oil, Onion;finely chopped, Chopped mushrooms, Dried parsley;or to taste, Black pepper;or to taste. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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In a skillet, heat oil and saut onion and mushrooms until soft.
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Add parsley and spices.
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Transfer to a bowl.
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Mix in peas and rice.
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Preheat oven to 350 .
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Line a 3-qt baking dish with a few grape leaves to keep stuffed leaves from sticking and burning.
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Place 1 heaping Tbs of rice mixture ( depending on size of leaf) in the center of a grape leaf.
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Fold in sides, then roll leaf from stem to tip.
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Place in casserole.
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Repeat procedure with remaining grape leaves until rice mixture is used up.
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Pour water in bottom of dish (to provent sticking and drying out).
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Bake for 25 minutes
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 533.6kcal
- % Daily Value *
- Total Fat 13.7g22%
- Saturated Fat 2.1g11%
- Cholesterol 0.0mg0%
- Sodium 29.4mg2%
- Total Carbohydrate 118.2g40%
- Dietary Fiber 37.2g149%
- Sugars 3.5g
- Protein 15.5g31%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, black, breakfast, cayenneor, chopped, cooked, dried, grape, jar, leaves, low-fat, mediterranean, mushrooms, oil, olive, onionfinely, parsleyor, peas, pepperor, persian
