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 –

Ingredients:

• 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.