Mixed Flower Petal And Rice Salad On Nasturtium Leaves Recipe
Servings: 1
Ingredients
- 1 c. mixed edible flower petals
- 1 c. vegetable stock or possibly soy bean broth
- 1 med onion diced small
- 2 Tbsp. butter
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 c. long-grain white rice
- 1/4 c. diced celery
- 1 c. small-diced tomatoes
- 1/2 c. small-diced onion
- 1 c. small-diced mixed peppers (sweet and warm)
- 1/2 c. dry cranberries
- 1/2 c. macadamia nuts toasted
- 3 Tbsp. julienned lemon balm
- 3 Tbsp. julienned cilantro
- 3/4 c. lime juice
- 3 Tbsp. marjoram
- 3 tsp anise hyssop
- 1/2 c. extra virgin olive oil
- 2 tsp chili paste
- Â Â Nasturtium leaves
Directions
- In blender mix half of petals and broth. Season with salt and pepper. In sauce pan, heat butter and saute/fry onions for about one minute. Add in rice. Coat well with butler and onions. Add in mix flower petal broth. Bring to a boil. Continue to simmer at a low temperature till all of liquid has evaporated and rice is fluffy. Let rice cold. Mix with remaining 1/2 c. flower petals.
- For the salad: Combine all ingredients except nasturtium leaves. Add in as much cooled rice as desired. Serve on chilled plates on beds of nasturtium leaves. Garnish with wedges of fresh citrus supreme orange, lime and grapefruit segments.
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