2 tb Olive oil

1 md Onion, finely chopped

5 c Chopped mushrooms

1 tb Dried parsley or to taste

1/4 ts Black pepper or to taste

1/8 ts Cayenne pepper or to taste

1/4 ts Turmeric or to taste

1 c Cooked yellow split peas

2 c Cooked white or brown rice

1 16-oz jar grape leaves

1 c Water

In a skillet, heat oil and saute onion and mushrooms until soft. Add parsley and spices. Tranfer to a bowl. Mix in peas and rice. Preheat oven to 350 degrees. 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 (more or less 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 prevent sticking and drying out). Bake for 25 minutes. Serves 12 as an appetizer, 6 as an entree. Per appetizer serving: 91 cal.; 3g prot.; 2.5g fat; 14g carb.; 0 chol.; 94mg sod.