γεμιστα
/yemista/
Serves 6
(2 stuffed vegetables per person)
Preheat the oven to 350F (175C)
Preheat the oven to 350F (175C)
6 large firm-ripe organic tomatoes
6 large organic bell peppers
4 Tbs. (60 ml) olive oil
4 large organic onions, finely chopped or grated (add the juice to the food)
1 cup (200 g) organic brown rice
2 or more chopped garlic cloves
1/3 cup (65 g) organic raisins
3/4 cup (160 ml) water
black pepper to taste
1/2 cup (100 g) each chopped fresh parsley and dill or 1/4 cup (50 g) dried
1 cup (200 g) chopped fresh mint or 1/2 cup (100 g) dried
slices of (dairy-free) goat cheese
slices of (dairy-free) goat cheese
Step I
1. Slice off the top of each tomato. Keep vegetable and cap together.
1. Slice off the top of each tomato. Keep vegetable and cap together.
2. Scoop out the pulp.
3. Pulse the pulp in a food processor. Set aside.
4. Close off the tops of the peppers.
(a) Either leave the seeds and inner ribs or remove.
5. Heat 2 Tbs. (30 ml) oil in a skillet and sauté the onions about 10 minutes.
6. Add the rice, stir, cook 3-4 minutes.
7. Add the tomato pulp, garlic, raisins, and water. Reduce the heat, cover and simmer until the rice is softened but not cooked, and most of the liquid is absorbed, about 15-20 minutes.
8. Season with black pepper and toss in the herbs
Step II
1. Stuff the vegetables with rice filling. Put the tops back on.
2. Place in a baking pan and add about 1/4 cup (60 ml) of water to the pan.
3. Drizzle the remaining oil over the vegetables.
4. Bake until they are soft and the rice is cooked, 60-90 minutes.
5. Baste with pan juice during baking.
6. Before removing from the oven, place slice of goat cheese on top, recap and bake.
6. Serve hot or cold.
-modified Ikaria
4. Close off the tops of the peppers.
(a) Either leave the seeds and inner ribs or remove.
5. Heat 2 Tbs. (30 ml) oil in a skillet and sauté the onions about 10 minutes.
6. Add the rice, stir, cook 3-4 minutes.
7. Add the tomato pulp, garlic, raisins, and water. Reduce the heat, cover and simmer until the rice is softened but not cooked, and most of the liquid is absorbed, about 15-20 minutes.
8. Season with black pepper and toss in the herbs
Step II
1. Stuff the vegetables with rice filling. Put the tops back on.
2. Place in a baking pan and add about 1/4 cup (60 ml) of water to the pan.
3. Drizzle the remaining oil over the vegetables.
4. Bake until they are soft and the rice is cooked, 60-90 minutes.
5. Baste with pan juice during baking.
6. Before removing from the oven, place slice of goat cheese on top, recap and bake.
6. Serve hot or cold.
-modified Ikaria
