Kolokytholouloutha Yemista (Stuffed Zucchini Blossoms) Recipe - Cooking Index
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 |
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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