🍽️ Zucchiniblossoms stuffed with rice

Name: Zucchiniblossoms stuffed with rice
Total time: 30 min
Yield: 4 servings
Ingredients: 12 zucchini blossoms (with zucchini); 1 shallot; 125 g long-grain rice (or long-grain wild rice); 2 tbsp freshly chopped herbs (e.g. mint, dill and basil); 2 tbsp olive oil; 2 tbsp tomato paste; 1 pinch cumin; 1 tsp paprika powder; salt; cayenne pepper; chives; 250 ml vegetable broth; mint (for garnish)

165 kcal · 30 min · 4 servings

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Ingredients

12 zucchini blossoms (with zucchini)
1 shallot
125 g long-grain rice (or long-grain wild rice)
2 tbsp freshly chopped herbs (e.g. mint, dill and basil)
2 tbsp olive oil
2 tbsp tomato paste
1 pinch cumin
1 tsp paprika powder
salt
cayenne pepper
chives
250 ml vegetable broth
mint (for garnish)

Instructions

1. Carefully cut out the pistil and stamens from the inside of the blossom.
2. Remove the small green sepals located below the petals.
3. Gently swirl the prepared blossom in a bowl of cold water.
4. Let the blossom drain.
5. Peel the shallot and the garlic.
6. Finely chop the shallot and the garlic.
7. Rinse the rice in a sieve.
8. Let the rice drain well.
9. Mix the rice with the shallot, garlic, herbs, tomato paste, cumin, and paprika powder.
10. Season the rice filling with salt and cayenne pepper.
11. Stuff the rice into the blossoms.
12. Blanch the chives briefly (cook them briefly in boiling water).
13. Tie the stuffed blossoms together with the blanched chives.
14. Place the blossoms tightly packed into a pot.
15. Pour broth into the pot until the blossoms are just covered with liquid.
16. Cover the pot.
17. Cook the blossoms over medium heat for approx. 25 minutes.
18. Carefully lift the finished blossoms out of the pot.
19. Garnish the blossoms with mint.
20. Serve the blossoms.

Nutrition per serving

kcal: 165
Protein: 3 g · Fett/Fat: 5 g · Carbs: 26 g