Calendula Rice

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Calendula Rice

 

1/4 cup brown rice miso

1- 3/4 cups water

1-1/4 cups calendula petals divided

2 tablespoons sunflower seed oil

1 medium Walla Walla onion, diced

1 cup brown rice

 

Directions:

 

Add miso and water to a blender. Blend at high speed. Add 1 cup

calendula Petals and blend until liquefied. In a heavy saucepan, heat

the oil. Sauté the onions until soft and translucent. Add rice and

stir. Make sure all of the grains of rice are coated with oil. Add the

calendula liquid. Bring the entire mixture to a boil. Reduce heat to

low. Cover and simmer until all liquid is absorbed, about 35 to 45

minutes. Remove from the heat and stir in the remaining calendula

petals. This can be placed in a Japanese rice mold. The cooked rice

holds it shape when pushed out of the mold onto the plate.

Serves 6 to 8.