Cooking Index - Cooking Recipes & IdeasMixed Flower Petal And Rice Salad On Nasturtium Leaves Recipe - Cooking Index

Mixed Flower Petal And Rice Salad On Nasturtium Leaves

Courses: Salads
Serves: 1 people

Recipe Ingredients

1 cup 110g / 3.9ozMixed edible flower petals
1 cup 237mlVegetable stock or soy bean broth
1 cup 62g / 2.2ozOnion - diced small (medium)
2 tablespoons 30mlButter
  Salt - to taste
  Freshly-ground black pepper - to taste
1 cup 160g / 5.6ozLong-grain white rice
  For The Salad
1/4 cup 27g / 1ozDiced celery
1 cup 62g / 2.2ozSmall-diced tomatoes
1/2 cup 31g / 1.1ozSmall-diced onion
1 cup 110g / 3.9ozSmall-diced mixed peppers (sweet and hot)
1/2 cup 46g / 1.6ozDried cranberries
1/2 cup 118mlMacadamia nuts - toasted
3 tablespoons 45mlJulienned lemon balm
3 tablespoons 45mlJulienned cilantro
3/4 cup 177mlLime juice
3 tablespoons 45mlMarjoram
3 teaspoons 15mlAnise hyssop
1/2 cup 118mlOlive oil
2 teaspoons 10mlChili 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.

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


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