Serves: 4
Total Calories: 541

1/2 pound (10 to 12) squash blossoms
2 tablespoons olive oil
1/4 cup white onion, finely chopped
1 cup long-grain white rice
2 cups canned fat-free reduced-sodium chicken broth
1 tablespoon unsalted butter
1/2 teaspoon salt, or to taste

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.

Nutritional Facts:

Serves: 4
Total Calories: 541
Calories from Fat: 109

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