In this section you can find 37 one minute videos from the preparation of traditional meals. All of them are accompanied from the analytical recipe in 5 Languages (English, Greek, German, French and Turkish).

Categories: Meals, Vegetables

Courgette Flowers Stuffed with Rice

INGREDIENTS

(makes 30 pieces)

 

For the flowers:

30 courgette flowers

200g long-grain rice

1 medium onion, finely-chopped

1 large courgette, grated

1 medium carrot, grated

5 spring onions, finely-chopped

½ bunch of dill or fennel, finely-chopped

12–15 spearmint leaves, finely-chopped

1 large tomato, grated

700g vegetable broth

Juice of 2-3 lemons

80g olive oil

Salt

Pepper


INSTRUCTIONS

 

For the flowers:

Heat the oil in a frying pan.

Add the onion, spring onions, carrot and courgette, and sauté for a few minutes, until withered.

Add the rice.

Stir until glazy, and then remove from heat.

Add the dill, spearmint, salt, pepper and 2 tablespoons of lemon juice.

Stir and set aside.

Rinse the flowers and remove the sprouts from inside of them.

Fill each flower with the filling to just below the middle, and fold the leaves.

Place the flowers in a shallow pot, the one next to the other, their folded side facing down.

Add the tomato, the broth, and a little salt and pepper.

Cover with a plate, and then close the pot with its lid.

Allow to cook for about 30 minutes on medium heat.

Remove the flowers and put them on a plate.

Add the remaining lemon juice to the pot.

Agitate the pot so that everything gets mixed well and then pour it over the flowers.

Serve the flowers hot.

Print
1394 Rate this article:
4.5

                            

North Aegean Operational Progamme  2014-2020

With co-financing of Greece and the European Union

 

Terms Of UsePrivacy StatementCopyright 2022 by Samosfood
Back To Top