Yemista Greek Stuffed Vegetables With Rice Recipes

YEMISTA - GREEK STUFFED VEGETABLES WITH RICE

Steps:

• Using a box grater, grate the tomato insides along with the ripe tomato for the filling into a large mixing bowl.
• Add the remaining ingredients for the filling, season with salt and pepper and combine well. Set aside.
• Preheat oven to 446 °F / 230°C.
• Rinse and prepare all the veggies. Cut off the ends of the zucchinis and peppers.
• Slice off the top of each vegetable about 1-2 cm.
• With a pointy tablespoon scoop of the tomato insides and set aside.
• Remove any seeds and white membranes from the peppers leaving their insides clean.
• Using a melon baller or a sharp knife, remove most of the inside flesh of the zucchinis and eggplants and discard it. Leave a 1-2cm thick wall lining on the veggies.
• Place all veggies in a large pan leaving enough space around them to place the potatoes.
• Using a spoon fill each vegetable completely and place its top back on.
• Add the potatoes all around the veggies to hold them in place.
• Add just a drop of water in order to cover the bottom of the pan.
• Pour the olive oil and season the veggies and potatoes with salt and pepper.
• Cook for about 1 hour. After the first 20-25 minutes of baking, cover the pan with aluminum foil to prevent veggies from burning on top.

GREEK STUFFED VEGETABLES WITH RICE (GEMISTA/YEMISTA)

Steps:

• Wash and dry the vegetables well.
• Core them, scooping out their flesh and transferring it to a bowl.To core the peppers, tomatoes, and onions (peel or leave unpeeled), first slice off the top and then use a spoon to scoop out the middles (ensuring you don't pierce the veggie "walls"). For the zucchini, slice them in half lengthwise and then use a spoon to scoop out the flesh, leaving a thin "wall."
• For the eggplant, I recommend pre-baking it (without coring). Slice the eggplant in two, score lightly down the middle of each half, and then bake for about 15 minutes at 400ºF/200ºC.You can also optionally fry the zucchini and onions before stuffing them to tenderize and "brown" them slightly. However, I skip this "extra step" to save time and still love the results.
• Once all the vegetables are prepared, oil them (inside and out) and lay them on a large baking tray.
• Heat the oil in a saucepan over medium heat and finely dice the onions (if you're making stuffed onions, you can use the scooped-out flesh without needing any extras). At the same time, mince the herbs, and rinse the rice (until the water runs almost clear).
• Add the chopped onions to the pan and cook, stirring often, until translucent (3-4 minutes). Then add all the remaining vegetable pulp (roughly chopped), the tomato paste, and salt, mixing well.
• Add the rinsed rice and water, mix well, and then cover and cook until around 90% cooked (follow the package instructions, minus about 4 minutes). Just before it's ready, add in the minced herbs and dried mint and stir to combine.
• Stuff the vegetables with the rice mixture, making sure not to overfill, as the rice will still slightly expand when baking in the oven. Once filled, add all the "lids" to the vegetables.
• Bake for between 30-35 minutes at 400ºF/200ºC, or until the vegetables are tender with a cooked rice filling.The open-faced veggies (zucchini and eggplant) can "dry out" slightly while baking. To avoid this, you can bake the stuffed vegetables covered in tin foil (the entire pan) for the first 20 minutes before removing it for the last ten minutes.Optionally, you can broil the vegetables at the beginning (before stuffing) or at the end of the baking process for more of a char on the veggies.
• Remove the Greek stuffed vegetables from the oven and serve optionally topped with extra herbs, cheese (like feta or vegan feta), tzatziki, or a dollop of yogurt (dairy or dairy-free), and some lemon wedges. I also recommend further drizzling with high-quality extra-virgin olive oil before serving.
• Make ahead: you can core and stuff the vegetables up to a day in advance and store them, tightly wrapped, in the refrigerator until you're ready to bake them. You can also freeze the rice-stuffed vegetables pre-baking (be aware that certain vegetables - particularly tomatoes - are more likely to "collapse" when thawed and baked. They won't look great but will taste amazing, still) for between 2-3 months. Store: once baked, allow the stuffed vegetables to cool and then store in an airtight container for up to four days.Reheat: you can reheat the baked stuffed vegetables either in the microwave or in the oven, in a large baking pan filled with around a cup of water at 400ºF/200ºC, until thoroughly warmed.

MUM'S YEMISTA (GREEK STUFFED VEGETABLES WITH RICE)

Steps:

• Cut off tops of tomatoes (retain them) and scoop out the pulp (retaining as well). Cut off tops of peppers and remove seeds (retain tops). Cut lengthwise the eggplants and with a spoon scoop out the pulp retaining as well. Cut the end of zucchini and also scoop out the pulp, retaining.
• Place the vegetables in a pan packed closely but not squashed.
• Take the pulp of all the vegetables and process it until pureed. Add in a bowl the rice,the vegetable puree, half of the olive oil, the garlic, the onion, the parsley, the spearmint, the salt and pepper. Mix using a spoon.
• Stuff all the vegetables and place the tops of tomatoes and peppers.
• Cut the potatoes to byte pieces and spread them between the vegetables.
• Sprinkle the breadcrumbs, salt again the vegetables and add the rest of olive oil. Combine 1 cup of water.
• Bake in a preheated oven at 375°F (180°C) for approx 1.5 hour.
• If you have leftover filling, add in the pan and put on the top some diced tomato. Its the best! I usually make more filling in order to have many plain rice!