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Ingredients Jump to Instructions ↓

  1. --STUFFED GRAPE LEAVES-- 32 lg Bottled grape leaves

  2. 2/3 c Cooked, chopped spinach

  3. 2/3 c Red bell peppers, roasted &

  4. -- diced 2/3 c Zucchini, grilled & diced

  5. 2/3 c Yellow squash. grilled &

  6. -- diced 3 tb Cilantro, chopped

  7. 2 tb Lime juice

  8. Salt Hungarian paprika Olive oil spray --LIMA BEANS-- 1 1/2 c Lima beans, soaked

  9. 8 c Water

  10. 1 ea Bay leaf

  11. 2 tb Extra-virgin olive oil

  12. 1/2 tb Mustard seeds

  13. 2 ea Jalapeno peppers, seeded &

  14. -- slivered 1 ea Red bell pepper, chopped

  15. 1 c Tomato, chopped

  16. Salt & pepper 3 tb Parsley, chopped

  17. 3 tb Mint, chopped

  18. 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

  19. 1 tb of mixture on each leaf,

  20. 3/4" from stem end. Fold stem end over the filling & roll into a firm packet. Soak

  21. 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,

  22. 1 tb oil & bring to a boil. Reduce heat & simmer until almost tender,

  23. 1 1/2 hours. Remove any skins that may float to the top & drain.

  24. 15 minutes before serving, heat a grill or broiler. Spray grape leaves

Instructions Jump to Ingredients ↑

  1. 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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