Rice With Squash Blossoms Recipes

STUFFED SQUASH BLOSSOMS

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Heat about 4 inches of oil in a large Dutch oven or heavy-bottomed pot over direct heat until it reaches 350 degrees F.
• Combine the ricotta, parsley and lemon zest in a large bowl. Season with salt and pepper. Place a tablespoon of the filling into each zucchini blossom, sealing them by bringing the petals up around the filling and giving them a little twist.
• Season the flour with salt and pepper, then dredge the blossoms first in the flour, then in the eggs and then again in the flour, being sure to shake off any excess flour.
• Working in batches if needed, carefully drop the blossoms into the oil. (Make sure not to overcrowd the pan.) Cook until golden brown and crisp, 2 to 3 minutes.
• Remove the blossoms to a paper towel-lined baking sheet and season lightly with sea salt. Serve immediately.
• (Alternatively, you can fry the blossoms over medium-high heat on a stovetop.)

RICE WITH SQUASH BLOSSOMS

Steps:

• 1. To prepare the blossoms, cut off the stems and remove the green petals at the base of the flowers. Pinch off the stamen inside the blossoms. Rinse gently and gently shake off excess water. Chop crosswise about 1/2 inch thick and then lengthwise the same. Reserve. 2. In a wide 2-quart saucepan, heat the oil over medium heat and cook the onion, stirring, until the onion softens, about 3 minutes. Add the rice and cook, stirring, until the rice is opaque and starts to change color, but doesn't brown, about 3 minutes. Add the broth. Bring to a boil, then reduce the heat to low, cover, and simmer until the liquid is absorbed and the rice is tender, about 18 to 20 minutes. Remove pan from heat and let rice stand 5 minutes. Then fluff with a fork. 3. While the rice cooks, melt the butter in a skillet until it foams. Add the reserved squash blossoms and salt. Cook, stirring, over medium heat, until the blossoms are tender and the juices are absorbed, 6 to 8 minutes. When the rice is cooked, gently fold the cooked blossoms into the rice. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

RISOTTO WITH SQUASH BLOSSOMS

Steps:

• In a medium saucepan, bring the stock to a boil, reduce heat to low, and keep at a bare simmer.
• Heat the olive oil in a heavy 4-quart saucepan over medium heat; add leeks, onions, and garlic, and saute, stirring frequently with a wooden spoon, until soft but not browned, about 6 minutes. Add rice, and continue stirring until the edges of the rice are translucent, about 3 minutes. Add wine, and cook, stirring constantly, until nearly all the wine is absorbed, about 30 seconds.
• Raise the heat to medium high. Add salt and pepper to taste, and about 1/2 cup of the simmering stock; cook, stirring constantly, until nearly all the stock is absorbed. Continue adding stock, about 1/2 cup at a time; adjust seasonings. Cook, stirring constantly, allowing each addition to be nearly absorbed before adding the next, until the rice is creamy but slightly firm in the center, about 25 minutes.
• Meanwhile, fry the squash blossoms. Heat olive oil in a 12-inch nonstick skillet over medium heat until very hot, but not smoking. Prepare batter, by combining egg yolk, milk, flour, and 2 tablespoons cold water with a whisk. Dip each blossom in the batter and gently transfer to the hot oil. It will be necessary to do this in small batches. Fry until crispy and light brown, about 1 to 2 minutes per side. Roughly chop six of the cooked squash blossoms, and gently combine with the cooked rice. Divide the risotto among four plates, and garnish with the remaining fried whole squash blossoms. Serve immediately.

RICE WITH SUMMER SQUASH

Steps:

• In a large saucepan coated with cooking spray, cook carrots and onion in butter until tender. Stir in the broth, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 13 minutes., Stir in yellow squash and zucchini. Cover and simmer 6-10 minutes longer or until rice and vegetables are tender.