Squash Blossom Rice

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

   Season with salt and pepper and bring to a boil.

6. 6

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

7. 7

   Serve hot

* Per serving · 4 servings · Values may vary.

No additional tips available.