Tuesday, September 22, 2009


15-20 zucchini blossoms
1 cup rice
½ cup olive oil
½ minced red onion
¼ cup fresh tomato pulp
¼ cup toasted pine nuts
¼ cup sultana raisins
4 Tbs. finely chopped parsley
4 Tbs. finely chopped dill
½ tsp finely chopped mint leaves
Sea salt and pepper

Heat 5 Tbs. olive oil in a pan. Sauté the onion, rice, and pine nuts for 7-10 minutes. Add the raisins, tomato pulp, parsley, dill, and mint. Remove from heat, mix well and allow to cool. Add salt and pepper

Prepare your zucchini blossoms by rinsing them under cold water and remove the inside stem. Fill the blossoms by holding each blossom while adding about 2 tsp. of rice filling. Turn in the ends of the blossoms and place them in a pot tightly next to each other. Add the remaining olive oil and 1 ½ cups of water. Cover and allow to cook for about 1 hour. Remove to serving platter and drizzle with the pan drippings.

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