I’ve raised easy-to-grow potted marigolds for years, but I had no idea until recently that their flowers are edible! You eat only the petals, which are slightly bitter, but they are a great addition to salads and the following recipes.
Marigolds add lovely yellow specks to this fragrant rice dish.
2 tablespoons (30 ml) butter
¼ cup (59 ml) diced onion
1 cup (237 ml) uncooked white rice
1 clove garlic, minced
½ teaspoon (2.5 ml) salt
2 cups (473 ml) water
¼ cup (59 ml) raisins
3 tablespoons (45 ml) minced marigold petals
1 whole marigold
1. Melt the butter in a heavy saucepan over medium-high heat. Add the onion and sauté until transparent. Add the rice, garlic, and salt; mix well until all the rice is covered with butter.
2. Add the water, raisins, and minced marigolds; bring to a boil. Cover the pan, reduce the heat to low, and simmer for 20 minutes.
3. Fluff the rice and transfer it to a serving bowl. Carefully tear the petals from the remaining flower and sprinkle them over the rice. Serve immediately.
MAKES 3 OR 4 SERVINGS