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 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
How to Make It
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
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