Stuffed Tomatoes with Rice & Lentils | Greek Vegan Gemista with Fakorizo
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Ingredients List:
- 6 large tomatoes
- 1 cup rice
- 2 cups canned lentils
- 6 mushrooms
- 1 onion
- Bunch of parsley
- Bunch of dill
- 1/3 cup Greek extra virgin olive oil
- Salt & pepper to taste
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Method:
- Pre-heat oven to 400*f / 200*c
- In a food processor, chop onion, dill & parsley
- In a large bowl, add rice and lentils
- Add chopped herb mixture from food processor to rice mixture
- Finely chop mushrooms and add to rice mixture
- Drizzle a little olive oil over rice mixture, season and set aside
- Carefully top and hollow out tomatoes and place pulp in food processor
- Puree tomatoes into pulp and add to rice mixture
- Carefully add slits to tomatoes on the bottoms and sides to allow rice to cook (see video)
- Add remaining rice & lentil mixture around stuffed tomatoes, drizzle with olive oil and cover with aluminum foil
- Bake @ 400*f for 1 hour covered and about another 30 minutes uncovered until tops are browned
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Notes & Tips:
- Makes 4-6 servings
- Serve as vegan main or side
- Serve with feta cheese & fresh Greek bread
