*  Exported from  MasterCook  *

          Kolokytholouloutha Yemista (Stuffed Zucchini Blossoms)

Recipe By     : Sofi's Aegean Kitchen by Sofi Lazarides Konstantinides
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetarian                       Greek

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  18      lg            Zucchini blossoms
   1      c             Long-grain white rice
   3      tb            Fresh Italian parsley -- minced
   3      tb            Fresh mint -- finely chopped
   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             Water -- warm

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.

Posted by: Karen Mintzias


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