WW Points: 2
2 tablespoons olive oil
1 medium onion — finely chopped
5 cups chopped mushrooms
1 tablespoon dried parsley — or to taste
1/4 teaspoon black pepper — or to taste
1/8 teaspoon cayenne pepper — or to taste
1/4 teaspoon turmeric — or to taste
1 cup cooked yellow split peas
2 cups cooked white or brown rice
1 16-oz jar grape leaves
1 cup water
In a skillet, heat oil and saute onion and mushrooms until soft. Add parsley and spices. Transfer 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.
Per Serving: 114 Calories; 3g Fat (22.6% calories from fat); 3g Protein; 17g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 476mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.