| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Main dish, Vegetarian |
8 |
Servings |
INGREDIENTS
| 32 |
|
Bottled grape leaves |
| 2/3 |
c |
Cooked, chopped spinach |
| 2/3 |
c |
Red bell peppers, roasted & |
|
|
diced |
| 2/3 |
c |
Zucchini, grilled & diced |
| 2/3 |
c |
Yellow squash. grilled & |
|
|
diced |
| 3 |
T |
Cilantro, chopped |
| 2 |
T |
Lime juice |
|
|
Salt |
|
|
Hungarian paprika |
|
|
Olive oil spray |
| 1 1/2 |
c |
Lima beans, soaked |
| 8 |
c |
Water |
| 1 |
|
Bay leaf |
| 2 |
T |
Extra-virgin olive oil |
| 1/2 |
T |
Mustard seeds |
| 2 |
|
Jalapeno peppers, seeded & |
|
|
slivered |
| 1 |
|
Red bell pepper, chopped |
| 1 |
c |
Tomato, chopped |
|
|
Salt & pepper |
| 3 |
T |
Parsley, chopped |
| 3 |
T |
Mint, chopped |
INSTRUCTIONS
soak grape leaves in cool water for 10 minutes. Rinse, dry on paper
towels & cut away tough stems. Combine vegetables & cilantro in a
bowl. Add half of the lime juice & season with salt & paprika. Place
1 tb of mixture on each leaf, 3/4" from stem end. Fold stem end over
the filling & roll into a firm packet. Soak 4 or 5 long wooden
skewers in water for 10 minutes. Thread stuffed leaves onto skewers,
about 1" apart. If not using for a day, refrigerate. Drain beans,
combine them with water, bay leaf, 1 tb oil & bring to a boil. Reduce
heat & simmer until almost tender, 1 1/2 hours. Remove any skins that
may float to the top & drain. 15 minutes before serving, heat a grill
or broiler. Spray grape leaves with olive oil & grill 5 minutes a
side. Heat remaining oil in a skillet. Add mustard seeds & cover till
they pop. Add jalapeno & bell pepper & stir-fry for 2 minutes. Add
tomato, fry for 2 minutes. Stir in beans, salt, pepper & herbs. Spoon
beans onto a warmed platter & top with grape leaves. Sprinkle with
remaining lime juice. Yamuna Devi, "Yamuna's Table"
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