Gemista Tis Tembelas Recipe | PBS Food

    Ingredients

  • 3 Idaho potatoes
  • 2 tomatoes, chopped
  • 2 green bell peppers, chopped
  • 2 eggplants, chopped
  • 2 medium red onions, chopped
  • 2 medium zucchinis, chopped
  • 1 tablespoon tomato paste
  • 1 cup extra virgin olive oil
  • Salt and pepper to taste
  • 1 bunch parsley (flat leaf), chopped (or cut with scissors)
  • 1 large bunch mint, leaves only, chopped (or cut with scissors)
  • 10 tablespoons of organic sprouted brown rice (or rice of your choice)
  • 1 cup water

Directions

  • Preheat oven to 350ºF.
  • Peel the potatoes, into 1/16ths, and hold in cold, salted water.
  • In a large baking dish, add the chopped tomatoes, green bell peppers, eggplants, red onion, and zucchini; add the tomato paste, 2/3 cup of olive oil, and season with salt and pepper to taste.
  • Add the chopped potatoes to the baking dish, mixing to fully combine.
  • Add the chopped parsley and mint, 1/3 cup of olive oil, and mix to full combine again.
  • Bake for approximately 30 minutes until the vegetables have lightly caramelized.
  • While the vegetables are baking, parboil (cook) rice for approximately 15 minutes (if sprouted brown rice; if other rice is used, then 5-7 minutes) until cooked but underdone; strain and reserve.
  • Once vegetables are out of the oven, turn the oven up to 400ºF.
  • Add the parboiled rice to the baking dish along with 1 cup of water, and gently mix to fully combine.
  • Return the baking dish to the oven and bake for approximately 10 minutes, until the vegetables have caramelized.
  • Drizzle with olive oil to serve.
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