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VEGETABLES STUFFED WITH RICE AND FENNEL

also call Gemista!

Serves 6

INGREDIENTS
2 large and ripe tomatoes
2 courgettes
2 aubergines
2 green sweet peppers
8 cups rice
4 onions, large & finely chopped
5 fennel roots
1 carrot, grated
1 artichoke heart, grated
1 courgette, grated
the pulp from one tomato
6 tablespoons olive oil (for the filling)
2 tablespoons olive oil (for cooking)
1 teaspoon sugar
½ teaspoon oregano
salt and pepper to taste

DIRECTIONS
Wash all vegetables and cut off their tops to deseed them using a desert spoon, making sure not to damage their skin. Mix the vegetables pulp, finely chop it and place it in a bowl. Sprinkle the pulp with salt and set it aside. Season the hollows of the deseeded vegetables with salt and turn them upside down to drain their juices.
Choose a large bowl to pour in the olive oil (6 tablespoons), the pulp from the deseeded vegetables, the chopped onions, carrots, artichoke hearts, courgettes, fennel, and the rice, spices, sugar and salt.
Use your hands to mix all the ingredients in the bowl. Stuff the vegetables with this mixture and seal them with the tops you have kept.
Arrange the stuffed vegetables in a baking pan and grate a ripe tomato over them. Pour in the olive oil (1 cup), cover the pan with foil and cook it!

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