Serves 4
30 min
Brown Wild Rice & Feta Stuffed Squash Blossoms
Recipe GLPR97a3a55512f57e
Delicate squash blossoms filled with a fragrant mixture of cooked brown and wild rice, creamy feta cheese, fresh herbs, and bright lemon zest. This elegant vegetarian dish celebrates Mediterranean flavors with minimal preparation—simply sauté the stuffed blossoms until tender and golden. Perfect as a light main course or impressive appetizer.
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Ingredients
1 cup brown and wild rice blend, cooked and cooled
1/3 cup feta cheese, crumbled
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1 garlic clove, minced
1 Zest of 1 lemon
Salt to taste
Freshly ground black pepper to taste
12–16 squash blossoms, washed and patted dry
2 tablespoons olive oil, divided
Directions
In a medium bowl, combine the cooled cooked rice, crumbled feta, minced garlic, chopped thyme, chopped oregano, and lemon zest. Season with salt and pepper to taste and mix gently until the filling is evenly combined.
Prepare the squash blossoms by gently opening each one and removing any stamens from the interior. Work carefully to keep the petals intact.
Divide the rice and feta filling evenly among the squash blossoms, spooning about 1 tablespoon of filling into each blossom. Gently close or fold the petals around the filling.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Working in batches if necessary, place the stuffed blossoms in the hot skillet, seam-side up. Sauté for 2–3 minutes until the petals are just tender and beginning to wilt.
Carefully flip the blossoms and continue cooking for another 2–3 minutes until lightly golden and tender throughout. If making multiple batches, add the remaining tablespoon of olive oil between batches as needed.
Transfer the cooked stuffed blossoms to a serving platter and serve warm or at room temperature.
