Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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