Pumpkin Flower Rice



  • 50 g butter
  • 1 medium onion
  • 1 medium size tomato
  • 1 glass of bulgur (rice)
  • 1.5 cups of hot water
  • 1 zucchini
  • 5-6 zucchini flowers
  • Salt, dried mint
  • 1 teaspoon of granulated sugar


Clean the core and green stems of the zucchini flowers. Finely chop the remaining parts.

Finely chop the zucchini along with its skin. Melt half of the butter in a rice cooker and fry the chopped onion. Add the zucchini and fry for a few more minutes. Add the diced tomatoes and fry for another 1-2 minutes.

Add the bulgur, salt, sugar and zucchini flowers. Bring to a boil over high heat for a few minutes. Then close the lid of the pot and turn down the heat. Cook the rice until the water evaporates. When the rice is cooked, take it off the stove. Add the dried mint you burned in the remaining butter in a separate pan. Mix it quickly and close the lid of the pot. Serve after 5 minutes.

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