Mixed Flower Petal And Rice Salad On Nasturtium Leaves

Recipe Ingredients

1 cup	110g / 3.9oz	Mixed edible flower petals
1 cup	237ml	Vegetable stock or soy bean broth
1 cup	62g / 2.2oz	Onion - diced small (medium)
2 tablespoons	30ml	Butter
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	160g / 5.6oz	Long-grain white rice
		For The Salad
1/4 cup	27g / 1oz	Diced celery
1 cup	62g / 2.2oz	Small-diced tomatoes
1/2 cup	31g / 1.1oz	Small-diced onion
1 cup	110g / 3.9oz	Small-diced mixed peppers (sweet and hot)
1/2 cup	46g / 1.6oz	Dried cranberries
1/2 cup	118ml	Macadamia nuts - toasted
3 tablespoons	45ml	Julienned lemon balm
3 tablespoons	45ml	Julienned cilantro
3/4 cup	177ml	Lime juice
3 tablespoons	45ml	Marjoram
3 teaspoons	15ml	Anise hyssop
1/2 cup	118ml	Olive oil
2 teaspoons	10ml	Chili paste
		Nasturtium leaves

Recipe Instructions

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.

This recipe yields ?? servings.

Source:
CHEF DU JOUR - (Show # DJ-9188) - from the TV FOOD NETWORK

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