WHAT?
10 courgette flowers
60g. Rice
½ onion, 2 garlic cloves - all chopped
1 spring onion
Parsley, dill, mint; 1 bunch of all - chopped
Chilli
½ lemon juice
1 big tomato chopped
Salt, pepper, sugar, oregano
Lemon juice to serve
HOW TO?
1️⃣We soak the rice in hot water and leave for 15 minutes. Get rid of the water. Add the lemon juice.
2️⃣Sauté chopped onion, garlic, chilli and spring onion in medium heat. Add the soaked rice with lemon with 60ml. boiling water.
3️⃣Let it simmer until dry. Take off the heat. Chop tomato and herbs. Add half the chopped herbs and tomato in the mix. Salt, pepper, oregano and sugar and mix.
4️⃣Take each one of the flowers and stuff with 2 tablespoons of stuffing. Stuff inside and fold the sides at top. Place them next to each other in a tray. The flowers are super sensitive so be careful.
5️⃣Follow same steps with all and place next to each other in the tray.
6️⃣Add the rest of tomatoes and herbs at top and cook at 180 preheated oven for 20 minutes covered in foil.
7️⃣Take the foil and cook for en extra 5 minutes. Serve with lemon.
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