Squash Blossom Rice

• BASIC-EASY
• FAST
• HEALTHY

Ingredients

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