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 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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