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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  • Servings: 4
KEY: Summer, Beans, Grains & Legumes, Side Dishes, Basic/Easy, Fast, Healthy, Dinner

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Ingredients

  • 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 this recipe

  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
Contributed By Published September 1997

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