Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias
30 Zucchini blossoms
3 tb Olive oil
4 Scallions, minced
1 Garlic clove; minced
1/3 c Raw long grain rice
1/2 c Canned tomatoes; drained
3 tb Chopped parsley
3 tb Chopped fresh mint or dill
Salt freshly ground pepper
1/2 ts Granulated sugar

Soak the stems in cold water overnight, without soaking the blossoms.
The following day, wash and drain on a towel. Cut off and discard the
stems without breaking the blossoms, and set the blossoms aside while
you make the filling. Heat the oil and saute' the scallions until
soft. Add the garlic and rice and cook over moderate heat for 2
minutes stirring constantly with a wooden spoon. Stir in the
tomatoes, herbs, and enough water to cover the rice, then season with
salt and pepper and the sugar. Simmer for 5 minutes, and remove from
the heat. Using a teaspoon, stuff each blossom carefully, holding it
in the palm of one hand, then close it and lay it on its side in a
buttered flameproof casserole large enough to accomodate all the
blossoms. Continue until all are filled. Pour 1 cup of warm water
into the casserole. Invert a plate over the flowers, then cover the
casserole and simmer over lowest heat about 1-1/2 hours. Check every
30 minutes to see if more water is needed; if so, add warm water (it
should all be absorbed when cooked). Serve with poultry, meat or fish
dishes, or as a delightful first course. From: "The Food of Greece"
by Vilma Liacouras Chantiles, Avenel Books, New York.

Typed for you by Karen Mintzias

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