Lunch · Greek
Gemista (Tomatoes Stuffed with Rice and Herbs)
Soft oven-baked tomatoes with a filling of rice, onion, parsley and mint, in the spirit of Greek gemista.
- per serving
- 442 kcal
- Protein
- 10 g
- Total time
- 1 h 35 min
- Makes
- 1 serving
- Vegan
- Vegetarian
Instructions
Preheat the oven to 185 °C (365 °F), convection. Choose two large tomatoes weighing 400 g in total without stems. Cut off a lid, carefully hollow them out and collect all the pulp and juice in a bowl; chop this pulp.
Chop the onion and garlic. In a small saucepan, cook them for 5 minutes over medium heat with 8 g of oil. Add the 65 g of raw rice, stir for 1 minute, then pour in half the pulp and 90 ml of water.
Add the salt and pepper. Cook for 8 minutes at a gentle simmer, stirring: the rice stays partly firm. Off the heat, stir in the finely chopped parsley and mint.
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