18 lg Zucchini blossoms
1 c Long-grain white rice
3 tb Minced fresh Italian parsley
3 tb Finely chopped fresh mint
1 sm Onion, finely chopped
1/3 c Olive oil
1 lg Ripe tomato, peeled, seeded,
— & coarsely chopped Salt Freshly ground black pepper 3/4 c 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” Posted by Karen Mintzias