Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main dish Vegetarian
Amount Measure Ingredient -- Preparation Method
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-----STUFFED GRAPE LEAVES-----
32 lg 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 tb Cilantro, chopped
2 tb Lime juice
Salt
Hungarian paprika
Olive oil spray
-----LIMA BEANS-----
1 1/2 c Lima beans, soaked
8 c Water
1 ea Bay leaf
2 tb Extra-virgin olive oil
1/2 tb Mustard seeds
2 ea Jalapeno peppers, seeded &
-- slivered
1 ea Red bell pepper, chopped
1 c Tomato, chopped
Salt & pepper
3 tb Parsley, chopped
3 tb Mint, chopped
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.
