Vegetables Recipes - Stuffed Courgette Flowers

Ingredients

• 2 bunches of courgette (zucchini) blossoms (about 24)

• 2 onions, finely chopped

• 150 ml/2/3 cup olive oil

• 15 ml/1 tbsp chopped mint

• 15 ml/1 tbsp chopped parsley

• 100 g/4 oz/1/2 cup long-grain rice

• 15 ml/1 tbsp currants (optional)

• Salt and freshly ground black pepper

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Method:

1. Wash the flowers and gently pat dry on kitchen paper. Fry (sauté) the onion in 15 ml/1 tbsp of the oil until soft but not brown.

2. Stir in the herbs, rice and currants, if using. Season well. Pill the flowers with the mixture and fold over the petals. Pack into a heavy-based pan.

3. Drizzle the remaining oil over and add enough water to just cover.

4. Bring to the boil, reduce the heat, cover and simmer very gently for about 40 minutes until rice is tender. Serve hot.