Kolokytholouloutha Yemista (stuffed Zucchini Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
18 large: Zucchini blossoms,
1 cup: Long-grain white rice,
3 tbsp: Minced fresh Italian parsley,
3 tbsp: Finely chopped fresh mint,
1 small: Onion, finely chopped
1/3 cup: Olive oil,
1 large: Ripe tomato, peeled, seeded,, & coarsely chopped
Salt,
Freshly ground black pepper,
3/4 cup: Warm water,
Directions:
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, "Sofis Aegean Kitchen"
Posted by Karen Mintzias
Source from luhu.jp
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, "Sofis Aegean Kitchen"
Posted by Karen Mintzias
Source from luhu.jp