Recipe - Kolokytholouloutha Yemista (Stuffed Zucchini Blossoms)

18 lg Zucchini blossoms
1 cup Longgrain white rice
3 tablespoon Minced fresh Italian parsley
3 tablespoon Finely chopped fresh mint
1 small Onion, finely chopped
1/3 cup Olive oil
1 lg Ripe tomato, peeled, seeded,
& coarsely chopped
Salt
Freshly ground black pepper
Three fourths 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip