Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

18 lg Zucchini blossoms
1 c Long-grain white rice
3 tb Minced fresh Italian parsley
3 tb Finely chopped fresh mint
1 sm Onion, finely chopped
1/3 c Olive oil
1 lg Ripe tomato, peeled, seeded,
-- coarsely chopped
Salt
Freshly ground black pepper
3/4 c Warm water

Wash the zucchini blossoms gently and drain them. In
a small bowl, combine the rice, parsley, mint, and
onion. Add the oil, tomato, and salt and pepper and
mix well. Using a small teaspoon, stuff the blossoms
with the rice mixture. Arrange them one next to the
other in a shallow saucepan, add warm water, and
cover. Bring to a boil and simmer over low heat until
the rice is cooked, about 30 minutes. Serve warm.

Sofi Lazarides Konstantinides, "Sofi's Aegean Kitchen"
Posted by Karen Mintzias

Browse by categories