A modest scattering of calendula petals adds golden colour to a simple pea rice.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 250 g long-grain white rice, rinsed
- 500 ml vegetable broth
- 150 g shelled peas, fresh or frozen
- 1 tbsp olive oil
- 2 tbsp fresh edible Calendula officinalis petals
- 1 small onion, diced
- 1/4 tsp salt
Method
- Soften onion in oil 5 minutes. Add rice and stir for 1 minute.
- Add broth, salt and calendula petals. Bring to a boil, cover and simmer gently 12 minutes.
- Scatter peas over rice, cover and cook 3–5 minutes until rice is tender and peas are hot. Rest off heat 5 minutes, then fluff.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Grow another ingredient
More ways to use your harvest
Signet-marigold variation: omit the calendula. Fold in 1 tsp detached Tagetes tenuifolia petals after cooking; taste before adding any more. Remove the green flower bases and use only food-grown blooms.
For Tagetes patula or Tagetes erecta, omit the calendula and scatter only 3–4 detached petals over each serving. These can be strong or bitter; they are a colour accent rather than a full-volume calendula substitute. Use food-grown flowers and discard green bases.
What to cook next
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
