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ID
greekutama· 6 servings

≈695 kkal · P 12.9g · L 4.4g · KH 150.7g (per recipe, TKPI estimate)

Gemista (Sayur Panggang Isi Nasi Yunani)

MBG-eligible

Gemista (Greek Stuffed Vegetables)

Gemista (Sayur Panggang Isi Nasi Yunani)
Photo: Rocky Masum This work was made by Masum-al-Hasan Rocky and released under the license(s) stated below. Please feel free to use it for any purpose as long as you credit Masum-al-Hasan Rocky as author and follow the terms of the chosen license. If you use this work outside of the Wikimedia projects, I would very much like to get a note from you. Thanks!, CC BY-SA 4.0 · wikimedia-commons

Ingredients

  • 6 large ripe tomatoes
  • 4 green bell peppers
  • 2 medium zucchini
  • 1 large onion, finely chopped
  • 1 cup short-grain rice (Arborio or similar)
  • 1/2 cup extra virgin olive oil, plus more for drizzling
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint leaves, chopped
  • 1/4 cup fresh dill, chopped
  • 3 cloves garlic, minced
  • 1/4 cup pine nuts, toasted
  • 1/4 cup currants or golden raisins
  • 1 tsp dried oregano
  • 1 tsp sugar
  • Salt and black pepper to taste
  • 4 medium potatoes, cut into wedges
  • 1 cup water or vegetable broth

Instructions

  1. 1Preheat oven to 180°C (350°F). Slice tops off tomatoes and peppers; reserve tops. Scoop out tomato pulp into a bowl, leaving 1 cm walls. Remove seeds from peppers. Trim zucchini ends, halve lengthwise, and scoop out centers.
  2. 2Chop reserved tomato pulp and zucchini flesh. Heat 1/4 cup olive oil in a large pan over medium heat. Sauté onion until translucent, 5 minutes. Add garlic, cook 1 minute. Add rice, toast 2 minutes.
  3. 3Stir in chopped tomato pulp, zucchini flesh, pine nuts, currants, parsley, mint, dill, oregano, sugar, salt, and pepper. Cook 5 minutes until mixture thickens slightly. Remove from heat.
  4. 4Arrange hollowed vegetables in a large baking dish. Stuff each generously with rice mixture, leaving 1 cm space at top. Replace vegetable tops. Tuck potato wedges between vegetables.
  5. 5Whisk remaining 1/4 cup olive oil with water (or broth) and pour around vegetables. Drizzle tops with olive oil. Cover dish tightly with foil.
  6. 6Bake 45 minutes. Remove foil, baste vegetables with pan juices, and bake uncovered 30-40 minutes more until vegetables are tender, rice is cooked, and tops are caramelized.
  7. 7Rest 15 minutes before serving. Serve warm or at room temperature with feta and crusty bread.

Source: llm-generated