Rice with Squash Blossoms
Rice with Squash Blossoms
Arroz con Flor de CalabacitasAt one of the food stalls in the Oaxaca market, I stopped to admire a large cazuela (casserole dish) of rice with exquisitely fresh squash blossoms, sitting on a counter awaiting the day's customers. Cooked, chopped blossoms were mixed with the rice and a few fresh blossoms were placed around the bowl. It was beautiful! Squash blossoms are available in season in many farmer's markets. I created this recipe at home to match the memory.
Ingrediënten
Makes 4 servings
- ¼ pound 10 to 12 squash blossoms
- 2 tablespoons olive oil
- ¼ cup white onion finely chopped
- 1 cup long-grain white rice
- 2 cups canned fat-free reduced-sodium chicken broth
- 1 tablespoon unsalted butter
- ½ teaspoon salt or to taste
Instructies
- 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 ½ inch thick and then lengthwise the same.
- Reserve.
- 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.
- 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.
Notes / Tips / Wine Advice:
Serve hot.
