Mixed Flower Petal And Rice Salad On Nasturtium Leaves

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Mixed Flower Petal And Rice Salad On Nasturtium Leaves

 

1 cup mixed edible flower petals

1 cup vegetable stock or soy bean broth

1 medium onion, diced small

2 tablespoons butter

salt to taste

freshly ground black pepper to taste

1 cup long-grain white rice

 

Salad:

1/4 cup diced celery

1 cup small diced tomatoes

1/2 cup small diced onion

1 cup small diced mixed peppers, sweet and hot

1/2 cup dried cranberries

1/2 cup macadamia nuts, toasted

3 tablespoons julienned lemon balm

3 tablespoons julienned cilantro

3/4 cup lime juice

3 tablespoons marjoram

3 teaspoons anise hyssop or chopped fennel bulb

1/2 cup olive oil

2 teaspoons chili paste

Nasturtium leaves or romaine leaves

 

In blender mix half of petals and broth. Season with

salt and pepper. In sauce pan, melt butter and saute

onions for about one minute. Add rice. Coat well with

butler and onions. Add mix flower petal broth. Bring

to a boil. Continue to simmer at a low temperature

until all of liquid has evaporated and rice is fluffy.

Let rice cool. Mix with remaining 1/2 cup flower

petals.

 

For the salad: Combine all ingredients except

nasturtium leaves. Add 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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