- 1 cup SunRice Arborio Rice
- 16 courgette flowers, washed gently
- 200 g minced meat
- 1 shallot, finely chopped
- 1 garlic clove, finely chopped
- Olive oil
- 1 courgette, finely chopped
- 2 tbsp fresh parsley, chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cook SunRice Arborio Rice as per pack instructions.
Heat the oven to 200°C (180°C in a fan oven).
Carefully open the calyxes of the flowers and snip of the stigma and the stamen.
Place the minced meat in a bowl.
Fry the shallot and garlic in 1 tbsp oil and then add to the minced meat along with the rice, courgette and parsley and mix well. Season with salt and ground black pepper. Spoon the filling into the flowers and twist them gently closed.
Place the filled flowers next to each other in an oiled baking dish and drizzle with more oil. Bake for 20-25 minutes until golden brown.