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Picture of Brown Wild Rice & Feta Stuffed Squash Blossoms
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 982 kcal 49 %
  • Fat 40 g 61 %
  • Saturated 11 g 54 %
  • Carbs 133 g 44 %
  • Fiber 13 g 53 %
  • Protein 32 g 65 %
  • Cholesterol 45 mg 15 %
  • Sodium 825 mg 34 %
  • Calcium 343 mg 34 %
  • Magnesium 313 mg 74 %
  • Potassium 922 mg 20 %
  • Iron 5 mg 28 %
  • Zinc 11 mg 101 %
  • Phosphorus 897 mg 128 %
  • Vitamin A 95 µg 11 %
  • Vitamin C 55 mg 61 %
  • Thiamin (B1) 0 mg 26 %
  • Riboflavin (B2) 1 mg 69 %
  • Niacin (B3) 12 mg 73 %
  • Vitamin B6 1 mg 74 %
  • Folate equivalent (total) 197 µg 49 %
  • Vitamin B12 1 µg 35 %
  • Vitamin D 0 µg 1 %
  • Vitamin E 6 mg 37 %
  • Vitamin K 28 µg 24 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Brown Wild Rice & Feta Stuffed Squash Blossoms

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
  • zest of one lemon
  • salt and pepper to taste
  • 12-16 squash blossoms, washed and patted dry (some I get come with a squash attached which I cut close to the stem and stir fry separately)
  • 2 tablespoons olive oil, divided

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