Kolokytholouloutha Yemista (Stuffed Zucchini Blossoms)

Recipe Ingredients

18		Zucchini blossoms (large)
1 cup	160g / 5.6oz	Long-grain white rice
3 tablespoons	45ml	Minced fresh Italian parsley
3 tablespoons	45ml	Finely chopped fresh mint
1 tablespoon	15ml	Onion - finely chopped (small)
1/3 cup	78ml	Olive oil
1 cup	62g / 2.2oz	Ripe tomato - peeled, seeded, - (large)
		And coarsely chopped
		Salt
		Freshly ground black pepper
3/4 cup	177ml	Warm water

Recipe Instructions

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"

Source:
Knorr Soup Mix

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