Yemista Me Ryzi Recipes
YEMISTA ME RYZI - GREEK STUFFED VEGETABLES (VEGETARIAN)
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
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.
YEMISTA ME RYZI
Make and share this Yemista Me Ryzi recipe from Food.com.
Provided by Elmotoo
Categories Long Grain Rice
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Wash the vegetables carefully and dry. With a paring knife, cut the caps off the tomatoes, peppers, and eggplant, and both ends off the zucchini and set aside. With a spoon, scoop out the pulp and seeds from the eggplant, zucchini, and peppers, and discard.
- Scoop out the tomato pulp, chop well, and set aside. Lightly salt the interior of all vegetables.
- Tip: Scoop out vegetables leaving a thin shell, about 1/8 inch.
- In a pot, heat 1/2 cup of olive oil and sauté the onion for about 2-3 minutes. Add grated zucchini, eggplant, and carrots, and cook over low heat for 10 minutes. Add the tomato pulp and continue to cook for 5 minutes. Remove from the heat and set aside to cool for 15 minutes, and put in a bowl. Add the rice, parsley, salt, and pepper, and mix well with a spoon until blended.
- With a spoon, fill vegetables loosely with the rice mixture, place in a roasting pan packed closely but not squashed, with caps covering the tops and ends. Place tomatoes (and small bell peppers if used) upright, lie the others on their sides. Pour 1/2 cup olive oil and 1/2 cup water over the top, sprinkle the tops of the upright vegetables with toasted breadcrumbs, and bake at 450F (230C) for 1 hour. Halfway through, turn the vegetables that are placed on their sides.
Nutrition Facts : Calories 995.4, Fat 56.9, SaturatedFat 8.1, Sodium 1837.3, Carbohydrate 115.8, Fiber 30.3, Sugar 27.4, Protein 18.1
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