Rice Stuffed Vegetables (Yemista), gluten-free
These Greek stuffed vegetables are oven-baked along with potatoes and generously drizzled with extra virgin olive oil. The filling consists of rice, herbs, and finely diced vegetables, creating a delicious, nutritious, succulent, and flavourful summer dish that everyone enjoys. Let's start cooking!
Rice Stuffed Vegetables (Yemista), gluten-free
Serves 4
Prep 30 minutes
Cook 1 hour 15 minutes
INGREDIENTS
Potatoes:
2 large white potatoes, peeled, washed and diced 3cm cubed
2 tablespoons extra virgin olive oil
generous amount of sea salt and pepper
Vegetables:
4 ripe tomatoes
1 medium eggplant, cut in half
2 green capsicums
Stuffing:
2 tablespoons extra virgin olive oil + extra
1 brown onion, peeled and diced
4 green onions/scallions, sliced
4 garlic cloves, minced
1 cup parsley, finely chopped
½ cup dill, finely chopped
1 carrot, grated
1/2 cup basmati rice
1/2 cup medium grain rice
generous amount of sea salt and pepper
2 cups boiling water + 1/2 cup for tray
INSTRUCTIONS
Preheat Oven: Set your oven to 180°C (fan-forced), 200°C (conventional), or 400°F.
Prepare Vegetables: Slice the tops off the tomatoes and capsicum. For the capsicum, remove and discard the seeds. For the tomatoes, scoop out most of the flesh, leaving a sturdy shell. Finely chop the tomato flesh and set aside. Halve the eggplant and trim the ends so it stands upright in the tray. Scoop out the insides, leaving enough flesh to hold the stuffing, and finely chop the removed flesh. Set aside in a bowl. Place all hollowed vegetables in a baking tray.
Make Stuffing: Heat olive oil in a large pan over high heat. Add the onion, garlic, green onions, parsley, dill, carrot and eggplant flesh. Season with salt and pepper, and sauté for 3-4 minutes. Add the chopped tomato, and simmer for an additional 3 minutes. Stir in the rice and boiling water, and let it simmer for 4 minutes, or until the mixture begins to thicken and resemble a 'risotto', stirring occasionally.
Assemble: Remove the pan from heat. Spoon the stuffing mixture into the hollowed vegetables, filling them to the top.
Prepare Potatoes: Season the potatoes with sea salt, pepper, and olive oil. Toss to coat, then spread them around the stuffed vegetables in the baking tray. If there's leftover rice filling, scatter it among the potatoes.
Bake: Drizzle the stuffed vegetables and potatoes with 3-4 tablespoons of olive oil. Add 1/4 to 1/2 cup water to the tray. Cover with a sheet of baking paper and then a sheet of foil, leaving some space for steam to escape. Bake for 1 hour and 15 minutes.
Serve: Serve with olives, feta and toasted gluten-free bread.
Step-by-step photos below
