Squash Blossom Rice

Name: Squash Blossom Rice
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

7 ingredients

7 steps

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

Directions

1

In a heavy saucepan, melt the butter in the oil over moderate heat.
2

Add the shallots and cook, stirring, until softened but not browned, about 1 minute.
3

Stir in the rice and cook until it begins to turn opaque, about 2 minutes.
4

Add the squash blossoms, stock and 1 cup of water.
5

Season with salt and pepper and bring to a boil.
6

Cover and simmer over low heat until the liquid is absorbed and the rice is tender, about 20 minutes.
7

Serve hot