Chopped zucchini blossoms and mild summer onions make a flavorful and easy rice pilaf. This side dish pairs nicely with simply cooked grilled or roasted chicken and almost any mildly flavored fish dish.
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients:
- 1 Tbsp. butter
- 1 small onion, finely chopped
- 1/2 tsp. salt
- 2 cloves garlic, minced (optional)
- About 20 zucchini blossoms, roughly chopped
- 1 cup long grain white rice
- 2 cups broth
- Chopped parsley (optional)
- Feta, parmesan,or ricotta cheese (optional)
Preparation:
- In a medium saucepan over medium heat, melt butter. Add onion and salt and cook, stirring occasionally, until onions are soft and translucent. Add garlic and zucchini blossoms, stir and cook until blossoms are tender to the bite.
- Add rice and cook, stirring, until rice grains are opaque. Add broth, bring to a boil, cover, reduce heat to simmer, and cook undisturbed for 15 minutes. Turn off heat but let rice sit for 5 minutes undisturbed. Uncover and fluff with a fork.
- Serve garnished with parsley and/or your choice of cheese, if you like.
Makes 4 to 6 servings of Zucchini Blossom Rice Pilaf.
