Name: Kolokytholouloutha Yemista (Stuffed Zucchini Blossoms)
Ingredients: 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

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Greek	Appetizers, Greek, Vegetables, Vegan	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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

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