Zucchini Flowers Stuffed With Herbs And Rice
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Heat oil in a small saucepan over medium heat. Add the onion and sauté, stirring, for 2-3 minutes or until almost tender. Add the dill and mint, and mix well. Add the cumin, pepper, salt, tomato passata and water. Increase heat to high, bring to a simmer and add the rice. Cover and lower heat to simmer gently for 5 minutes. Set aside to cool.
Lightly oil the base of a large baking dish with olive oil. With your fingers, very carefully pull out the inside stamen of each zucchini flower (taking extra care not to rip the outside). Using a teaspoon, carefully add the rice mixture into the flower, close the petals over the rice and place in baking dish. Fill all the flowers and place them side by side in the baking dish to fit snugly. Drizzle some olive oil over the zucchini flowers, sprinkle with salt and pepper and add water in the tray to 1cm in depth.
Preheat the oven to 170ºC and bake the zucchini flowers for 50-60 minutes, or until rice is cooked through and zucchini are tender.
1 ½ tbsp olive oil, plus extra for cooking
1 small brown onion, finely diced
1 ½ tbsp finely chopped fresh dill
1 ½ tbsp finely chopped fresh mint
¼ tsp ground cumin
¼ tsp ground black pepper
¼ tsp salt
125 ml (½ cup) tomato passata
50 ml (2 ½ tbsp) water
100 g (½ cup) medium grain Calrose rice
20 zucchini flowers with baby zucchini attached
Añadido por: Natália Martins
Consultado: 1279 X
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