GEMISTA RECIPE - Greek stuffed vegetables: all you need to know!
Author: 
Recipe type: Appetizer
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 cups (200 g) long rice
  • 6 mixed vegetables (beefsteak tomatoes, onions, green bell peppers)
  • 3 medium potatoes
  • 2 cloves of garlic
  • 1 medium zucchini squash
  • 2 tbsp fresh mint, minced
  • 2 tbsp fresh parsley, minced
  • 1 tbsp raisin (optional)
  • 1 tbsp pine nuts (optional)
  • 4 tbsp Kasseri cheese, grated (optional)
  • 2 tbsp double concentrated tomato paste
  • 3 tbsp + ½ cup extra-virgin olive oil
  • 1 dash black pepper
  • To taste table salt
Instructions
  1. SCOOP THE VEGETABLESLet's start with the onions: peel the onions paying attention not to incise the pulp. Now, cut the upper part of the vegetables to obtain a lid, and save it. Then, scoop out the pulp saving the two last outer layers of the onions. Save the onion pulp as well: you need it to season the rice. Finally, immerse the onions into cold water for 20 mins.At this point, repeat the process with the tomatoes, saving the pulp. Finally, salt the inner part of the tomatoes, and let rest them upside down on a rack in order to clean out the liquid in excess.
  2. Incise and scoop out the Bell peppers, in the same way, discarding any white parts and seeds, then salt and place on the rack in the same way of the tomatoes.Eventually, salt and place on the rack the onions as well.
  3. COOKING THE RICEFirst, soak the raisins into hot water, then dice the zucchini squash. Now, mince the onion pulp, and the cloves of garlic, and pour them in a saucepan along with 3 tbsp of olive oil.Place the pan over medium heat and sauté until the onions become pale golden. At this point, add the diced zucchini squash, the raisins, the pine nuts, and 1 tbsp of double concentrated tomato paste, and sauté 5 minutes more.Now add the rice and stir-fry a couple of minutes, then add the tomato pulp. Cook the rice 5 minutes adding hot water and stirring if necessary: we'll finish to cook it after, into the vegetables. Salt to taste and place the pan far from the heat.Finally, add the minced parsley and mint leaves, the black pepper, and optionally the grated Kasseri cheese, stirring well.
  4. STUFFING THE VEGETABLESFirst, peel and reduce the potatoes into wedges. Then combine 1 cup of water with 1 tbsp of double concentrated tomato paste and ½ cup of extra-virgin olive oil, whisking until consistent.Now rinse a sheet of parchment paper under the water, then coat a deep tray. Brush the vegetables with olive oil, place them into the tray, and fill them with the rice. Pour the excess of rice between the vegetables, along with the potatoes wedges. Finally, close the vegetables with their lids, and pour the water, oil, and tomato paste mixture over the rice, and vegetables.
  5. GEMISTA IN THE OVENPreheat the oven to 355° F (180° C). Then, cover the tray with a lid made with two layers of aluminum foil. Bake the Gemista 1 hour covered, then discard the lid and bake 30 minutes more, or when the potatoes are done. Finally, if necessary, broil a few minutes to brown the vegetable lids nicely.
Recipe by philosokitchen at https://philosokitchen.com/gemista-greek-stuffed-vegetables/