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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Calendulas have bright yellow petals and lends a sunny cast to food. The flavor of the petals has been described as tangy to slightly bitter. Ingredients:
4 cups chicken broth |
2-1/2 cups uncooked long grain rice |
1 cup chopped onion |
4 garlic cloves, minced, divided |
1 teaspoon salt |
1/2 teaspoon ground turmeric |
1/4 teaspoon pepper |
1 bay leaf |
1 large green pepper, julienned |
3 green onions, sliced |
1 teaspoon minced parsley |
1 teaspoon dried thyme |
1/4 teaspoon hot pepper sauce |
2 tablespoons olive oil |
1 cup sliced fresh mushrooms |
2 medium tomatoes, chopped |
1 package (10 ounces) frozen peas |
1/2 pound fresh or frozen uncooked shrimp, peeled and deveined |
1 pound boneless skinless chicken breasts, thinly sliced |
2 tablespoons lemon juice |
1/2 cup calendula petals (about 12 blossoms) |
Directions:
1. In a saucepan, combine broth, rice, onion, half of the garlic, salt, turmeric, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender. Meanwhile, in a skillet, saute the green pepper, onions, parsley, thyme, hot pepper sauce and remaining garlic in oil for 2 minutes. Add mushrooms. Cook until green pepper is crisp-tender. Add tomato and peas; heat through. Discard bay leaf; add rice mixture to vegetable mixture and keep warm over medium-high heat. In another skillet, cook and stir shrimp in lemon juice for 2 minutes. add chicken; cook until chicken is no longer pink and shrimp is fully cooked, about 3-5 minutes. Add rice and vegetables with calendula petals; toss. Yield: 10-12 servings.
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