Side Pannel
Kolokytholouloutha Yemista (Stuffed Zucchini Blossoms)
Kolokytholouloutha Yemista (Stuffed Zucchini Blossoms)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers, Greek, Vegetarian, Vegetables
Ingredients List
- 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
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
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
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