PERSIAN STUFFED GRAPE LEAVES
2 TBS OLIVE OIL
1 MEDIUM ONION, FINELY CHOPPED
5 CUPS CHOPPED MUSHROOMS
1 TBS DRIED PARSLEY
1/4 TSP BLACK PEPPER
1/8 TSP TUMERIC
1 CUP COOKED YELLOW SPLIT PEAS
2 CUPS COOKED WHITE RICE
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. 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 IN CENTER OF A GRAPE LEAF. FOLD IN SIDES, THEN ROLL LEAF FROM STEM TO TIP. PLACE IN BAKING DISH. REPEAT PROCEDURE WITH REMAINING GRAPE LEAVES UNTIL RICE MIXTURE IS USED UP. POUR WATER IN BOTTOM OF BAKING DISH TO PREVENT GRAPE LEAVES FROM STICKING AND DRYING OUT. BAKE FOR 25 MIN. SERVE. YIELDS 36, SERVING SIZE =3, 77 CALORIES PER SERVING.