Last winter we (ok, not me – it was Papa the Farmer) planted crimson clover in the vegetable beds as a cover crop. So right now we have an abundance of these beautiful red flowers! I know just enough about herbs to know that I have something really special here, but I wasn’t quite sure what to do with it.
So I did what any modern, self-respecting Farmlady would do. I posted the question on Facebook! And here are some ideas I came up with:
Red Clover Rice:
I was a little bit unsure about this, but It turned out really good! It was a bit sweet and it would make an interesting breakfast dish. First I put a pot of brown rice on the stove to boil. (I used 6 cups of uncooked rice and 18 cups of water). In the meantime I went down to the garden and picked red clover blossoms. (Note to self: Good thing I had a visitor here to turn down the stove! It took longer in the garden than I expected and I could have had a big mess!)
When the rice was almost ready I added 1 1/2 cups of olive oil. I think I probably should have added half that amount… or maybe even just a third or a quarter of that amount. Anyway, I also added 3 tsp of salt. Then I just poured the flowers in the pot:
The flowers got soft and sort of broke apart, but it gave the rice a lovely, slightly sweet flavor. We ate the rice as a side dish the first day…
The second day we rolled it up into sheets of seaweed and made “sushi.”
In a few days I’ll be posting instructions on how to make your own sushi, so be sure to check back!