1 cup basmati rice
1 cup vegetable stock (or make an herbal tea of your choice and use this)
1/2 cup milkweed
flower buds (or flowers just as they bloom)
1/2 cup white wine
3 cloves garlic (chopped finely)
3 tbsp finely chopped yellow onions
3 tbsp butter
1 tbsp olive oil
Grated Parmesan cheese (optional)
Sea salt and/or pepper to taste
Place the vegetable (or herbal) stock and wine in a saucepan and add rice. Bring to a boil and reduce heat to simmer.
Slightly cover rice and stir occasionally until all moisture is absorbed. Remove from heat, cover and let sit.
As the rice is in the simmering stage, in a small skillet melt butter and the olive oil in your pan until melted, then add garlic and onions. Sauté for no more than two minutes, add flower buds (or fresh flowers) and sauté one more minute. Mix the sautéed mixture into the rice and let sit two minutes and serve.
If desired add some Parmesan cheese, sea salt, and/or pepper.
Edible Wilds in Recipe: Milkweed
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