Carrot Rice with Calendula Flowers

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.

2 Comments Add yours

  1. Maggie says:

    Your presentation is always so lovely!!!

  2. putneyfarm says:

    Looks great. We haven’t tried Calendula, but now we will, love edible flowers…

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