Squash Blossom Rice

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 2 large shallots, minced
• 1 cup long-grain rice
• 8 squash blossoms, trimmed and thinly sliced (about 2 ounces)
• 1 cup chicken stock or canned low-sodium broth
• Salt and freshly ground pepper

1. In a heavy saucepan, melt the butter in the oil over moderate heat.
2. Add the shallots and cook, stirring, until softened but not browned, about 1 minute.
3. Stir in the rice and cook until it begins to turn opaque, about 2 minutes.
4. Add the squash blossoms, stock and 1 cup of water.
5. Season with salt and pepper and bring to a boil.
6. Cover and simmer over low heat until the liquid is absorbed and the rice is tender, about 20 minutes.
7. Serve hot

unsalted butter, olive oil, shallots, longgrain rice, blossoms, chicken stock, salt

Taken from www.foodandwine.com/recipes/squash-blossom-rice (may not work)