Kolokytholouloutha Yemista (Stuffed Zucchini Blossoms)

• 18 large zucchini blossoms
• 1 cup long grain rice white
• 3 tablespoons italian parsley fresh, minced
• 3 tablespoons mint leaves fresh, finely chopped
• 1 small onions finely chopped
• 13 cup olive oil
• 1 large tomatoes peeled, seeded, and coarsely chopped
• 1 x salt
• 1 x black pepper freshly ground
• 3/4 cup water warm

1. Wash the zucchini blossoms gently and drain them.
2. In a small bowl, combine the rice, parsley, mint, and onion.
3. Add the oil, tomato, and salt and pepper and mix well.
4. Using a small teaspoon, stuff the blossoms with the rice mixture.
5. Arrange them one next to the other in a shallow saucepan, add warm water, and cover.
6. Bring to a boil and simmer over low heat until the rice is cooked, about 30 minutes.
7. Serve warm.

zucchini, long grain rice white, italian parsley, mint leaves fresh, onions, olive oil, tomatoes, salt, black pepper, water

Taken from recipeland.com/recipe/v/kolokytholouloutha-yemista-stuf-38707 (may not work)