Gemista are stuffed vegetables that symbolize home-cooked Greek summer cooking, when tomato and pepper reach their maximum flavor. Each island has variations in herbs and spices, but the mint-scented rice is constant. They are prepared in batches for the family table and eaten warm or cold the next day.
Mediterranean
Gemista stuffed with rice and herbs
Gemista stuffed with rice and herbs from Greece: traditional step-by-step recipe, with chef tips and clear times.
- Greece
- Main course
- Gluten-free
- Vegetarian
- Light
- High fiber
- medium
35 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 385 kcal
- Protein 8 g
- Fiber 6 g
- Carbohydrates 42 g
- Fat 22 g
- Sodium 520 mg
Story behind the dish
Preparation
Gemista stuffed with rice and herbs is a preparation from Greece with medium difficulty. Reserve about 90 minutes in total (35 for mise en place and preparation, 55 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 large ripe tomatoes.
- Have ready: 2 green peppers.
- Have ready: 2 medium zucchini.
- Have ready: 200 g of bomb rice.
- Have ready: 1 finely chopped onion.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Empty tomatoes
Empty tomatoes, peppers and zucchini, reserving the pulp; Lightly salt the cavities.
-
Chop the reserved pulp and sauté with onion and garlic in olive oil
Chop the reserved pulp and sauté with onion and garlic in olive oil. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing
-
Add rice
Add rice, chopped herbs and half of the broth; Cook for 5 minutes, stirring.
-
Fill the vegetables without compacting excessively
Stuff the vegetables without compacting them excessively, leaving room for the rice.
-
Place on tray
Place on tray, drizzle with oil and pour remaining broth into the bottom.
-
Cover with aluminum foil and bake at 180 C for 45 minutes.
Cover with aluminum foil and bake at 180 C for 45 minutes.
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Uncover the last 10 minutes to brown; serve warm or…
Uncover the last 10 minutes to brown; serve warm or at room temperature. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with whole wheat pasta or brown rice for greater fiber content.
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