• 18 large zucchini blossoms
• 1 cup long - grain white rice
• 1 onion, finely sliced
• 3 spoons parsley, finely chopped
• 3 spoons fresh spearmint, chopped
• 1 tomato, peeled cut in small pieces
• 70 ml olive oil
• 150 ml water
• Salt
• Pepper

METHOD
Wash the zucchini blossoms and drain them. Use a bowl to mix the rice with the oil the tomato the parsley, the onion and the spearmint. Stir well and start stuffing the zucchini blossoms, one by one, using a small teaspoon. Be carefull not to damage the blossoms. Do not overstuff the blossoms as the rice gains more size when it is boiled. Place the stuffed blossoms into a saucepan, add water and cover. Simmer until rice is cooked. Check water if more is required.