Lima Beans With Grilled Stuffed Vine Leavesbeans, grilling recipes, main dish, middle eastern, vegetarian -----stuffed grape leaves----- 32 large bottled grape leaves 2/3 cup cooked; chopped spinach 2/3 cup red bell peppers; roasted & -- diced 2/3 cup zucchini; grilled & diced 2/3 cup yellow squash. grilled & -- diced 3 tablespoons cilantro; chopped 2 tablespoons lime juice salt Hungarian paprika olive oil spray -----lima beans----- 1 1/2 cups lima beans; soaked 8 cups water 1 bay leaf 2 tablespoons extra-virgin olive oil 1/2 tablespoon mustard seeds 2 jalapeno peppers; seeded & -- slivered 1 red bell pepper; chopped 1 cup tomato; chopped salt & pepper 3 tablespoons parsley; chopped 3 tablespoons mint; chopped Soak grape leaves in cool water for 10 minutes. Rinse, dry on paper towels & cut away tough stems. Combine vegetables and cilantro in a bowl. Add half of the lime juice and season with salt and paprika. Place 1 tbs of mixture on each leaf, 3/4" from stem end. Fold stem end over the filling and 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 tbs oil and bring to a boil. Reduce heat and simmer until almost tender, 1 1/2 hours. Remove any skins that may float to the top and drain. fifteen minutes before serving, heat a grill or broiler. Spray grape leaves with olive oil and grill 5 minutes a side. Heat remaining oil in a skillet. Add mustard seeds and cover till they pop. Add jalapeno and bell pepper and stir-fry for 2 minutes. Add tomato, fry for 2 minutes. Stir in beans, salt, pepper and herbs. Spoon beans onto a warmed platter and top with grape leaves. Sprinkle with remaining lime juice. Yamuna Devi, "Yamuna's Table" |
