My Yaya’s Gemista (stuffed tomatoes with rice).
You can cook My Yaya’s Gemista (stuffed tomatoes with rice) using 18 ingredients and 3 steps. Here is how you achieve it.
Ingredients of My Yaya’s Gemista (stuffed tomatoes with rice)
- Prepare 6/8 of medium juicy tomatoes.
- You need 4 of potatoes.
- Prepare 1 of parsnip.
- Prepare 2 of onions diced.
- You need 2 of garlic cloves minced.
- You need 350 grams of rice.
- It's of Salt & pepper to tate.
- It's 4 of TS Olive oil.
- Prepare 1 of stock cube of your choice.
- It's 1 of TS brown sugar.
- You need 1 handful of raisins.
- You need 1/2 glass of wine.
- You need 2 of TS dry dill.
- It's 2 of TS dry mint.
- Prepare 1 handful of fresh parsley.
- It's 1 cube of Feta cheese to serve with.
- It's 300 ml of water.
- You need 200 ml of water.
My Yaya’s Gemista (stuffed tomatoes with rice) step by step
- Turn oven on 180 degrees Cut the bottoms of all tomatoes and keep them on the side, we will use them as lids to close the tomato after we have added the filling Remove the tomato flesh and blend in a mixer Thinly slice the onions and herbs Cut the potatoes & parsnips in wedges, put olive oil in a pan on high heat and cook for 5 min. Take a pyrex and throw them in - keep aside..
- Filling: In a medium-size pot heat olive oil and cook onions & garlic Mix in sugar, raisins & rice and cook for 5 min Add tomato juice from the flesh, half a glass of wine, 300 ml water mixed with stock and cook for a few minutes, add salt and stir slowly Turn off the heat and throw in your herbs, mix with a spatula - your filling is ready - the rice will cook in the oven..
- Place the tomatoes in the same pyrex, add salt&pepper, and with a spoon fill up the tomatoes. Close them with their own lid Throw the rice that is left in the pot on the potatoes to give an extra taste. Add 200 ml of water, salt&pepper, cover with foil and cook for 1 hour. After 1 hour remove the foil and cook for 15 min. Serve with feta cheese.