Calendula flowers, also known as marigolds, are not only beautiful to look at, they’re edible, too! Ingesting calendula is purported to heal a myriad of ailments, including but not limited to sore throat and cough, menstrual cramps, muscle spasms, stomach and intestinal ulcers, measles, smallpox, jaundice, and cancer. Whether any of that is true, the fact remains that calendula can petals can give your foods a nice pop of color.
This recipe is a play on saffron rice, using calendula petals for color instead of the saffron. The rice certainly doesn’t come out as vibrant or floral as it would if you had used saffron, but the price of calendula petals is way friendlier and easier than investing in the most expensive spice in the world.
***Note: If you decide to try this, please make sure to only use organic calendula petals that have not been sprayed with pesticides. Furthermore, if you’re particularly sensitive to pollen, it may be better to skip the edible flowers, as they may cause an allergic reaction.***
If you are harvesting these petals from your own garden, they will need to be washed and dried for this recipe. Usually I leave the flowers around the house for aesthetics, but once they start drying out, I’ll carefully rip the petals off and leave the petals out for a few days to air dry. Be careful not to rip out the stamens of the flower out (the little projections in the middle of the flower), as these carry most of the pollen and can cause issues with people with allergies.
Once you have your dried calendula petals, you’re ready to cook! Start by finely dicing a medium onion.
Heat a tablespoon of cooking fat in a medium-sized pot over medium heat. I used coconut oil, but you can use any fat you like, such as butter, vegan butter, or your favorite oil. Add the onions and stir occasionally for about 8 minutes until the onions are golden brown and lightly caramelized.
While you wait for the onions to caramelize, add 1 tsp calendula to a mortar and pestle (or spice grinder) and grind to a powder.
Once the onions are done caramelizing, add the 2 cups of rice to the pot and stir to evenly distribute the oil and onions. Stir constantly for 3 minutes to toast the rice.
Add the calendula powder. Stir to combine.
Add 3.5 cups of veggie stock. I like to use Better than Bouillon’s No Chicken flavor for this. Add a pinch of whole dried calendula petals in the center for garnish. Bring the stock to a boil, cover the pot, and reduce to a low simmer.
After 20 minutes of simmering, remove the pot from the heat, but DO NOT lift the lid! Allow the rice to steam for an additional 10 minutes, then fluff and serve with another pinch of whole calendula petals to garnish each serving.
Golden Calendula (Marigold) Rice
Servings: 4-6, depending on how much rice you like
Active Prep Time: 35 minutes
Ingredients:
- 2 cups rice
- 3.5 cups veggie broth
- 1 medium onion, diced
- 1 tbs coconut oil (can sub your favorite cooking oil)
- 1 tsp calendula petals, plus more for garnish
Instructions:
- Heat oil over medium heat. Add the onions.
- Stir to coat the onions in the oil, then allow them to caramelize for ~8 minutes, stirring occasionally.
- Meanwhile, grind 1 tsp of calendula petals in a mortar and pestle (or spice grinder).
- Once the onions are caramelized, stir in the rice to coat with the onions and oils. Toast the rice, stirring constantly for ~3 minutes.
- Stir in the ground calendula powder.
- Add broth and a sprinkle of whole dried calendula petals on top for presentation.
- Bring to a boil then reduce to a low simmer.
- Simmer the rice for 20 minutes, then take the pot off the heat and let the rice steam for 10 minutes.
- Serve by itself, or with your favorite protein.