This simple recipe using Native wild rice and delicate yellow squash blossoms explode with flavors of the earth.  The little bundles are best served warm, and would be a nice accompaniment to a bright, leafy green salad.  Experiment with other seasonings and textures with the addition of fresh herbs, pepitas, or even the tiny baby squash that is occasionally attached to a female blossom.    


12 -16 squash blossoms, rinsed, patted dry

1/3 C. Native wild rice (*mahnomin)

1 C. vegetable broth

1 T. butter

2 T. mushrooms, finely diced (I used crimini)

1 T. purple onion, finely diced

2 T. Manchego cheese, grated

2 T. olive oil

sea salt and pepper


Serves 4-6 as an appetizer



Add the butter to a medium sauce pan with lid, set on med-low heat.  Add diced mushrooms and onion, saute for one minute. Add wild rice, and stir to coat.  Add vegetable broth, bring to a boil, then turn down heat and cover.  Simmer for 40-45 minutes until the rice is tender, adding more broth if necessary. Once cooked, set aside to cool.  Add sea salt and pepper to taste.

Once the rice mixture has cooled, stir in the Manchego cheese. 

Using a butter knife, gently fill the squash blossoms about half full with the rice mixture.  Twist the petals around the mixture, creating little bundles.

Using a large saute pan, heat 1 tablespoon of the olive oil over medium high heat.  Working in two batches, place half of the filled squash blossoms in the saute pan and cook about 2 minutes per side until gold brown.

Remove from the pan, and keep warm.  Continue with the second batch, using the remaining olive oil. 

Serve warm.


*You can find true hand-harvested mahnomin at

Felicia Cocotzin Ruiz, LLC ©