Sunday, September 11, 2011

Rice Stuffed Zucchini Blossoms

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rice stuffed zucchini


This part III of my ode to zucchini. After sharing my open face sandwiches and my zucchini blossom quinoa salad, I saved the best for last. I saw this recipe a long time ago, on a travel show on Greece. Zucchini blossoms were filled with rice and herbs, then simmered in olive oil. Sounded so delicious, and it really is.

So far this is my favourite way to eat these delicate blossoms. The olive oil permeates the little pockets of rice with so much flavour and silkiness and the soft and delicate zucchini petals make the perfect wrap for them. Use your best olive oil here.

These are meant to be eaten at room temperature or even cold, preferably with a cold glass of white wine (AlbariƱo is wonderful). I’ll be making those again next season, and I hope you will too!


Rice Stuffed Zucchini Blossoms Recipe:

I only used a handful of blossoms for this recipe, but you can scale the recipe to make more. The only thing to keep in mind is that they must fit snuggly in one layer on whatever size pan you decide to use (just like the photo at the end of this post).

You will need:

6-7 large zucchini blossoms

1/4 cup uncooked white rice

1 tablespoon chopped shallot

1  teaspoon chopped garlic

1 teaspoon chopped dill

2 tablespoons chopped zucchini

Salt and pepper to taste

2 tablespoons plus 1 teaspoon extra virgin olive oil

1/3 cup water


Carefully clean the blossoms by removing the internal pistil and blowing out the pollen. Try not to tear the blossoms.

In a medium bowl, mix together rice, shallot, garlic, dill and zucchini. Season with salt and pepper to taste and add 1 teaspoon of the olive oil. Mix well.

Use a small spoon to fill each blossom with the rice mixture. Fold the leaves in order to close the blossoms and place them, fold side down, on a pan or skillet large enough just to hold them tightly in a single layer. 

Pour the water and the remaining olive oil in the pan.

Bring it to a boil, turn down the heat to medium-low and cook, covered, until rice is cooked, about 20-25 minutes.

Transfer the blossoms to a serving plate and let it cool before serving at room temperature.


rice stuffed blossoms


Andrew said...

Looks Interesting!

Deena kakaya said...

Hi Rita, I really like this recipe. Does the flower cut easily when cooked like this? I'm a big fan if stuffing, as you will see on my site. I hope you will check it out x

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