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Squash Blossom Rice


This rice pilaf with squash blossoms has bright yellow flecks and a delicate, unusual flavor. If you don't have a kitchen garden or access to a farmers' market, use 1/2 cup of finely chopped baby summer squash and add a pinch of saffron.

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  1. 1 tablespoon unsalted butter
  2. 1 tablespoon olive oil
  3. 2 large shallots, minced
  4. 1 cup long-grain rice
  5. 8 squash blossoms, trimmed and thinly sliced (about 2 ounces)
  6. 1 cup chicken stock or canned low-sodium broth
  7. Salt and freshly ground pepper
  1. In a heavy saucepan, melt the butter in the oil over moderate heat. Add the shallots and cook, stirring, until softened but not browned, about 1 minute. Stir in the rice and cook until it begins to turn opaque, about 2 minutes. Add the squash blossoms, stock and 1 cup of water. Season with salt and pepper and bring to a boil. Cover and simmer over low heat until the liquid is absorbed and the rice is tender, about 20 minutes. Serve hot