Serves 6; cooking time 40 minutes
About 30 zucchini flowers
1/2 cup of brown basmati rice
1/2 cup white quinoa
1 small finely chopped red onion
4 freshly green shallots, finely chopped
1/2 bunch finely chopped parsley
1/2 bunch finely chopped fresh mint
1/2 bunch of finely chopped fresh dill
1 tablespoon Sparoza herb & spice blend with lemon zest
1/2 cup pine nuts
Kallas lemon sea salt and freshly ground black pepper to taste
2 tablespoons of EVOO (plus extra to coat the bottom of the saucepan)
1 & 1/2 cups of water
Juice from 1-2 fresh lemons, to taste
1. Place the flowers in a large bowl of cold water and remove the stems. Drain well.
2. Place the rice and quinoa in a colander and rinse with running water to remove excess starch. Set aside.
3. Make the stuffing: in a bowl, mix together the rice, quinoa, onion, shallots, pine nuts, parsley, mint, dill, Sparoza spice blend and olive oil. Season to taste.
4. Using a spoon, very carefully stuff each flower with some mixture, taking care not to split or tear the flower. Once filled, fold over the ends of the petals.
5. Add olive oil to the bottom of a saucepan (the pan should be large enough to hold all the flowers in one circular layer).
6. Arrange the flowers in the saucepan in a circular pattern, side by side.
7. Pour 1.5 cups of water in each saucepan, the lemon juice and an extra drizzle of olive oil. The water should come up to just under the height of the zucchini flowers.
8. Place a sheet of baking paper and a large inverted plate to cover the flowers. Place the saucepan on medium heat on your stove top and cooking for about 30-40 minutes or until most of the liquid has been absorbed.
You can find this and many more delicious recipes on Mulberry and Pomegranate, an Australian blog about Greek food and more!