Ingredients for 6 people
- 20-25 zucchini flowers
- 1 cup carolina rice
- 1 chopped onion
- parsley
- basil
- chopped mint
- salt
- pepper
- Or a cup of olive oil tea
Implementation
- Heat 2/3 of the olive oil in a pan and add the onion, sauté until it withers.
- Then add the rice and stir constantly. Add 1 1/2 cup water and simmer until water is reduced to a minimum.
- Add salt and pepper and spices, stir and leave to cool.
- Fill the zucchini flowers from 1 tablespoon with the rice (do not fill the zucchini flowers more because they will swell during cooking).
- Then pour the remaining olive oil into a saucepan with a heavy bottom and close the flowers by twisting them.
- Place them in the pot close to each other. Add the hot water until it covers them and finally cover them with a heavy plate. Put them on low heat for 40 minutes.