| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Greek |
Appetizers, Greek, Vegan, Vegetables |
6 |
Servings |
INGREDIENTS
| 18 |
|
Zucchini blossoms |
| 1 |
c |
Long-grain white rice |
| 3 |
T |
Minced fresh Italian parsley |
| 3 |
T |
Finely chopped fresh mint |
| 1 |
|
Onion, finely chopped |
| 1/3 |
c |
Olive oil |
| 1 |
|
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
A Message from our Provider:
“When you get to your wit’s end, you’ll find God lives there.”