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Exported from  MasterCook  *


          Kolokytholouloutha Yemista (Stuffed Zucchini Blossoms)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Appetizers                       Greek
                Vegetables                       Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  18      large         Zucchini blossoms
   1      cup           Long-grain white rice
   3      tablespoons   Minced fresh Italian parsley
   3      tablespoons   Finely chopped fresh mint
   1      small         Onion -- finely chopped
     1/3  cup           Olive oil
   1      large         Ripe tomato, peeled, seeded -- - & coarsely chopped
                        Salt
                        Freshly ground black pepper
     3/4  cup           Warm water

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

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