This simple dish is great for outdoor buffets.
• 2 cups white rice
• 6 cups water
• 1 tablespoon olive oil
• Salt to taste (optional)
• 3 medium tomatoes, chopped
• 1/2 cup fresh magnolia blossom buds, chopped into 1/2 inch pieces
• 2 teaspoons grated lemon zest
• Sesame seeds
1. Place the rice, water, oil, and salt, if using, in a large saucepan, cover, and bring to a boil. Turn down the heat and simmer for 20 minutes or until the water has been absorbed.
2. Turn the cooked rice into a large serving bowl and toss immediately with the tomatoes, magnolia buds, and lemon zest. Sprinkle the sesame seeds on top and serve.
Robert Henderson of Chilliwack, British Columbia, has spent most of his life chasing wild herbs and backwoods lore in the Pacific Northwest and around the world. He is currently working on a book on this subject, tentatively titled Subherbs, to be published by Chelsea Green later this year.
Click here for the original article, Foraging for Life in the Suburbs.
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