Ingredients
- 18 zucchini blossoms
- 1 onion
- 1 ripe tomato
- 180 ml warm water
- 120 gr long rice (grain white)
- 80 ml olive oil
- 5 gr italian parsley (minced fresh)
- 3 gr mint (finely chopped fresh)
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"