Mums Yemista Greek Stuffed Vegetables With Rice Recipes

YEMISTA - GREEK STUFFED VEGETABLES WITH RICE

Yemista - Greek Stuffed Vegetables With Rice image

These Greek stuffed vegetables are baked in the oven along with potatoes, and plenty of olive oil. It's a light, flavorful dish made only with fresh ingredients.

Number Of Ingredients 16

Ingredients

1 very ripe tomato
1 small green bell pepper (finely chopped)
3 garlic cloves (minced)
1 small onion (minced)
1 small zucchini (grated)
6-8 fresh mint leaves (finely chopped)
13-14 tablespoons parboiled rice
4 tablespoons olive oil
4 medium-sized tomatoes
3 medium-sized green bell peppers
2 medium-sized zucchinis
2 medium-sized eggplants
3 medium-sized potatoes (peeled & cut into wedges)
120 ml olive oil
salt & pepper
aluminum foil

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.

Nutrition Facts : Calories 698 kcal, Carbohydrate 63 g, Protein 10 g, Fat 49 g, SaturatedFat 7 g, Sodium 317 mg, Fiber 15 g, Sugar 18 g, UnsaturatedFat 40 g, ServingSize 1 serving

GREEK STUFFED VEGETABLES WITH RICE (GEMISTA/YEMISTA)

Greek Stuffed Vegetables with Rice (Gemista/Yemista) image

A simple how-to for flavor-packed Greek rice-stuffed vegetables (Gemista/Yemista). This "one size fits all" recipe works wonders for Greek stuffed peppers, zucchini, eggplant, onion, and tomatoes! Best of all, this recipe is naturally gluten-free, dairy-free, and packed with color, flavor, and nutrients!

Provided by Samira

Categories Appetizer Main Side

Time 50m

Number Of Ingredients 13

Ingredients

2 eggplants
2 zucchini
2 bell peppers (red, green, or yellow)
2 large tomatoes
2 large onions
2 cup rice (short or mid-grain rice)
2 cup water
7 oz onions (2 medium-sized; white or yellow)
1/4 cup olive oil
1 Tbsp tomato paste
1/2 tsp salt
1 oz parsley or dill (or a bit of both)
1/4 tsp dried mint

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.

Nutrition Facts : Calories 350 kcal, Carbohydrate 50 g, Protein 8 g, Fat 16 g, SaturatedFat 2 g, Sodium 406 mg, Fiber 13 g, Sugar 28 g, UnsaturatedFat 12 g, ServingSize 1 serving

MUM'S YEMISTA (GREEK STUFFED VEGETABLES WITH RICE)

Mum's Yemista (Greek Stuffed Vegetables With Rice) image

Yemista is a common dish during summer. Its great either warm or cold. You can stuff any vegetables you like, some use to stuff potatoes, large portabellos , bell peppers any colour, grapes leaves and even zucchini's flowers, the last ones are hard to find but they are the best. Also, in the filling some add feta, great!

Provided by katia

Categories One Dish Meal

Time 2h

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

3 firm and ripe tomatoes
3 green peppers
2 small eggplants
2 medium zucchini
2 garlic cloves, minced
1 large onion, chopped
2 potatoes
14 tablespoons long grain rice
1/2 cup parsley
1 1/2 tablespoons dried spearmint (fresh is even better)
1 cup water
3/4 cup olive oil
2 tablespoons breadcrumbs
salt
pepper

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!

Nutrition Facts : Calories 502.8, Fat 28.4, SaturatedFat 4, Sodium 61, Carbohydrate 58.1, Fiber 11.5, Sugar 11, Protein 8.2

YEMISTA ME RYZI - GREEK STUFFED VEGETABLES (VEGETARIAN)

Yemista Me Ryzi - Greek Stuffed Vegetables (Vegetarian) image

This recipe is for the ever popular stuffed vegetable, but this time there is NO meat involved! This particular recipe comes from Kaliroi Krasanaki & also goes by the name Yemista tis Kalliroi! (Kalliroi's Stuffed Vegetables). This recipe is simple & delicious. Tome to make doesn't include resting time. Posted for ZWT 4.

Provided by Um Safia

Categories Potato

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 large green bell peppers
5 medium zucchini small zucchini
1 small zucchini
3 medium eggplants
1 large potato
5 large ripe tomatoes
1 medium onion, grated
3/4 cup fresh parsley, finely chopped
2 cups long-grain rice
1 tablespoon long-grain rice
1 teaspoon salt
1/2 teaspoon pepper
1 cup olive oil
3 tablespoons water

Steps:

Wash all vegetables well, and peel the potato. Take a large bowl & put on the side to collect the flesh from the veggies.
Cut a cap off the top of tomatoes. Using a teaspoon, scoop out tomato pulp and put in a bowl. Set tomatoes and caps aside.
Bell peppers: Cut a cap off the top of the peppers, scoop out seeds, and rinse well. Set peppers and caps aside.
Potato: cut a thick slice off the potato lengthwise. Scoop out interior of potato and put in the bowl with the other vegetables, leaving a 1/8 inch shell. Set potato and top aside.
Eggplants: cut off the top with stem. Using a spoon, scoop out eggplant pulp and add to bowl with other vegetables. Set eggplants and tops aside.
Zucchini: trim tops of the 5 large zucchini, and using a spoon handle, scoop out zucchini pulp and add to bowl. Set zucchini and tops aside. Cut the small zucchini into 8 slices and set aside.
Using a vegetable grater (or the large grate on a cheese grater), grate all the pulp that was scooped out from the vegetables, as well as the tops of the zucchini and eggplant, and place in a large bowl.
Wash the rice, and add to the bowl. Add grated onion, parsley, salt, pepper, and all but 2 tablespoons of olive oil. Mix well. The stuffing mix will be soupy.
Using a teaspoon, fill the vegetables to within 1/2 inch of the top. The rice will expand when cooked so take care not to overfill. Place caps on top, using the zucchini slices for the eggplant and zucchini.
Place the vegetables in a 14 x 11 inch (or equivalent) baking or roasting pan. The tomatoes should be placed upright, and the other vegetables should be placed on their sides. They should fit snugly in the pan.
There will be a little oil left in the bottom of the bowl. Add 3 tablespoons of water and pour the mixture into the pan with the vegetables. Drizzle the vegetables with the remaining olive oil (2 tablespoons).
Place vegetables on the second-lowest position (below the middle) in a cold oven and heat to 480F (250C). When the liquid starts to boil (about 10-15 minutes), reduce heat to 355F (180C) and cook for one hour.
Allow the vegetables to sit for 20 minutes before serving. Stuffed vegetables are served warm or at room temperature and are excellent the second day.

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YEMISTA – STUFFED VEG - EAT YOURSELF GREEK

2014-09-15 Yemista means stuffed, a very matter of fact name for vegetables filled in with rice and herbs. In the old days people used to prepare a huge tray at home and sent it to the bakers for cooking. Especially during the summer where you’d spent the holidays at the country-side, in a tiny village with very few creature-comforts, let alone a huge oven.
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Mums Yemista Greek Stuffed Vegetables With Rice Recipes

YEMISTA - GREEK STUFFED VEGETABLES WITH RICE

These Greek stuffed vegetables are baked in the oven along with potatoes, and plenty of olive oil. It's a light, flavorful dish made only with fresh ingredients.

GREEK STUFFED VEGETABLES WITH RICE (GEMISTA/YEMISTA)

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