Friday, June 29, 2012

Edible Landscapes


Multi-tasking at its finest:  the Nasturtium plant offers brilliance in blooms and foliage while also producing an edible crop.  The flowers produce a peppery flavor while the leaves, also with a spicy bite, bring a flavor distantly reminiscent of a turnip.  Picking fresh in the early morning will yield a slightly less spicy harvest than one picked late on a hot summer day.

Nasturtium Rolls

1 pound ground beef
2/3 cup fresh onion, chopped
1 tbsp olive oil
1/4 cup raisins (or dried apricots, diced)
1/2 tsp Garam Masala
1/2 tsp salt
1/4 tsp black pepper
1/2 cup white basmati rice
8 large Nasturtium leaves, washed, stems removed
1 1/2 cups boiling water, divided

1.  Cook beef and onion together in olive oil.  Remove from heat.  Drain fat.  Stir in remaining ingredients.

2.  With underside of leaf facing up, spoon 1 tbsp of meat mixture into the center of the leaf.  Roll and place in a lightly greased baking dish.  Repeat with remaining leaves.

Nasturtium Rolls ready for the oven.


3.  Pour 1/2 cup of boiling water over rolls, cover and bake at 350 degrees F for 15-20 minutes or until rice is cooked.

4.  Meanwhile, return meat mixture to stove over medium heat, add remaining boiling water to skillet.  Stir, cover, and allow to simmer until rice is cooked, about 10 minutes.

5.  Serve rolls over meat mixture.

Makes 4 servings

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