INGREDIENTS

INSTRUCTIONS

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.  Serves 12 as an appetizer, 6 as an entr e.
Per serving (appetizer):  91 cal; 3g prot; 2.5g fat; 14g carb; 0 chol; 94mg
sod.
From March 1992 Vegetarian Times Magazine  page 34 Article by Ann Farzaneh
Formatted to MM by J.Duckett1 (Kat)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”