Zucchini Flowers Stuffed with Rice

Ingredients

• 12 zucchini flowers (with zucchini)
• 1 Shallot
• 125 g long-grain rice (or long-grain wild rice)
• 2 tbsp freshly chopped herbs (e.g., mint, dill, basil)
• 2 tbsp olive oil
• 2 tbsp Tomato paste
• 1 tsp cumin
• 1 tsp paprika powder
• Salt
• Cayenne pepper
• Chives
• 250 ml vegetable broth
• mint (for garnish)

Instructions

1. 1.

   To prepare the flowers, carefully remove the stamens and pollen sacs from inside each bud. Gently peel away the small green sepals beneath the petals. Swirl the prepared buds in a bowl of cold water and drain.

2. 2.

   For the filling, peel and finely chop the shallot and garlic. Rinse the rice in a sieve and let it drain well. Mix the rice with the shallot, garlic, herbs, tomato paste, cumin, and paprika; season with salt and cayenne pepper. Fill each bud with the mixture and bind with blanched chives. Pack tightly into a pot and pour broth until the buds are almost covered. Cover and simmer over medium heat for about 25 minutes.

3. 3.

   To serve, carefully lift the buds from the pot and garnish with mint.