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| Kolokytholouloutha Yemista (Stuffed Zucchini Blossoms) Recipe |
Category: Appetizers
Rating:
N/A
Servings: 6
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Ingredients
18 large zucchini blossoms
1 cup long-grain white rice
3 tablespoon minced fresh italian parsley
3 tablespoon finely chopped fresh mint
1 small onion, finely chopped
1/3 cup olive oil
1 large ripe tomato, peeled, seeded, - & co; arsely chopped
1 salt
1 freshly ground black pepper
3/4 cup warm water
Cooking 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, "Sofi's Aegean Kitchen" Posted by Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
appetizers,vegetables,vegetarian,greek
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