Calendula Rice Salad on Nasturtium Leaves is a vibrant and botanical-inspired dish that blends floral, nutty, and citrusy flavors into a refreshing salad. Originally emerging from the intersection of gourmet cooking and edible flowers, this dish celebrates natural, foraged ingredients like calendula petals and nasturtium leaves. Its unique balance of textures, from the fluffy rice and roasted nuts to the fresh herbs and fruit, makes it a standout for spring or summer gatherings. Perfect for health-conscious foodies or those exploring plant-based culinary creativity, this salad brings a garden to your plate.
Ingredients
For Rice:
- 1 cup long grain white rice
- ½ cup calendula petals and pistils
- 1 ½ cup vegetable stock ( or soy bean broth)
- 1 onion (medium, finely diced)
- 2 tbsp butter
- Salt and pepper to taste
For Salad Mix:
- 1 cup tomatoes (diced )
- ½ cup onions (diced )
- ½ cup mixed sweet and hot peppers (diced )
- ½ cup dried cranberries
- ½ cup macadamia nuts (toasted )
- 3 tbsp lemon balm (julienned )
- 2 tbsp cilantro (julienned )
- ¼ cup lime juice
- ¼ cup olive oil
- 2 tsp chili paste
- Nasturtium leaves (for serving)
Garnish:
- tangerines
- mint sprigs
Instructions
Step 1: Prepare Calendula Broth
- In a blender, mix calendula petals with broth. Season with salt and pepper.
Step 2: Cook the Rice
- In a saucepan, melt butter and sauté onions for about 1 minute.
- Add rice, stirring to coat it in the butter and onions.
- Pour in calendula broth mixture, bring to a boil, then reduce heat to very low.
- Simmer until the liquid is absorbed and rice is fluffy. Let cool.
Step 3: Mix the Salad
- In a large bowl, combine tomatoes, onions, peppers, cranberries, macadamia nuts, lemon balm, cilantro, lime juice, olive oil, and chili paste.
- Stir in the cooled rice.
Step 4: Serve
- Spoon the salad onto a bed of nasturtium leaves on chilled plates.
- Garnish with fresh tangerine wedges and mint sprigs if desired.
Tips
- Replace macadamia nuts with almonds, walnuts, or pumpkin seeds for a different texture.
- Add diced mango, papaya, or tangerine segments for extra brightness.
- Substitute lemon balm with fresh basil or lemon zest if unavailable.
- Add feta or goat cheese for a richer, tangy variation.
- Swap the chili paste for fresh minced chili or chili oil.
- Serve in lettuce cups if nasturtium leaves are not available.
- Add grilled shrimp or chicken for additional protein.
- For a vegan version, replace butter with olive oil.
- Chill the rice fully before mixing to avoid a mushy texture.
Transcription of the Original Recipe
Read or copy the transcription
Calendula Rice Salad on Nasturtium Leaves 1 cup Long Grain White Rice 1 cup Calendulas Petal and Pistils 1 1/2cup Vegetable Stock or Soy Bean Broth 1 Medium Onion (small dice) 2 Tbsp Butter Salt and Pepper To Taste In blender mix calendulas and broth and season with salt and pepper. In sauce pan melt butter and sauted onions (for about 1 min.) Add rice and coat well with butter and onions. Add calendula broth, bring to a boil, and continue to simmer at a very low temp. until all of liquid has evaporated and rice is fluffy. Let rice cool. For Mixing Salad 1 cup small dice Tomatoes 1/2 cup small dice Onions 1 cup small dice mixed pepper (sweet and Hot) 1/2 cup Dried Cranberries 1/2 cup Toasted Macademia nuts 3 Tbsp Julienne of Lemon balm 3 Tbsp Julienne of Cilantro 3/4 cup lime juice 1 cup Olive oil 2 tsp chili Paste Nasturtiums leaves Combine all ingredient except nasturtium leaves. Add as much cooled rice as desired. Serve on chilled plates on beds of nasturtium leaves. Garnish with wedges of fresh tangerines and mint springs.
From Transcription to Instructions
Hi there, this little original directions read like a quick kitchen note: blend calendulas with broth, sauté rice with onions and butter, let cool, then toss with chopped veg and serve on nasturtium leaves. Our instructions unpack that into clear steps so you know to make the calendula broth first, cook and cool the rice fully, then fold it into the dressed vegetables. One thing to notice: the ingredient list in our instructions shows noticeably less lime juice and olive oil than the original directions listed, so check which balance you prefer before tossing.
Nutrition
Calories: 395kcalCarbohydrates: 50gProtein: 6gFat: 19gSaturated Fat: 4.5gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 10mgSodium: 210mgPotassium: 360mgFiber: 3.5gSugar: 8gVitamin A: 3200IUVitamin C: 24mgCalcium: 45mgIron: 1.7mg
