One of the recipes we learned during the second class of our Seasonal Cooking Adventure was a tasty Carrot Rice with Calendula Blossoms. The dish went perfectly with our main dish – grilled pork chops with lavender flowers & the fresh salad with roasted beets & honey-dill vinaigrette. Here’s the recipe for Carrot Rice with Calendula Flowers –
- 1 cup brown rice
- 2 cups water
- 1 T butter
- 1 onion sliced
- 1 t minced fresh ginger root
- 3/4 cups grated carrots
- Calendula flower petals to taste
- salt & pepper to taste
Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat and simmer until tender. While the rice is cooking, saute onion, ginger & carrots. Combine with rice and add Calendula petals & salt to taste.
3 Comments Add yours
Your presentation is always so lovely!!!
Looks great. We haven’t tried Calendula, but now we will, love edible flowers…