Yemista Me Ryzi Food

YEMISTA - GREEK STUFFED VEGETABLES WITH RICE

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.

YEMISTA ME RYZI - GREEK STUFFED VEGETABLES (VEGETARIAN)

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

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.

YEMISTA (GREEK STUFFED PEPPERS)

Steps:

• Neatly cut the tops off the peppers and set the tops aside. Remove the membrane and seeds from the peppers and discard.
• Heat 4 tablespoons of the oil in a heavy-based saucepan and fry the onion until it begins to colour. Stir in the rice and ground pork.
• Add the herbs, cinnamon, salt and freshly ground black pepper to taste and the tomatoes.
• Stir until the rice becomes transparent and the meat loses its redness.
• Preheat the oven to 350°F
• Use the mixture to loosely fill the empty peppers.
• Arrange the filled peppers snugly in a casserole dish (wedging some potato slices between them, if necessary, to keep them upright.)
• Put the reserved pepper tops back on the peppers, like lids.
• Combine the lemon juice, water and remaining oil and pour into the dish around the peppers.
• Bake for about 30 minutes until the peppers are tender and the filling is cooked and hot.