Sunday, June 21, 2015

Foraging #3: Day Lily And Pea Risotto



If you have Day Lilies in your garden or yard, they might not be there for long after you try this recipe. If you love Asparagus, you will love Day Lily buds, they have a very similar flavor.

Foraging #3: Day Lily And Pea Risotto

1 Cup Arborio Rice
1/2 cup Day Lily Buds
1/2 cup Peas
1 Minced Shallot
4 cups Quality Chicken Broth
1/3 cup water
2 T Butter
2 T Oil
Salt and Pepper, to taste


Wash the Day Lily buds.

Put the broth in the microwave in a big bowl and set it on high for 3 mins.

Melt the butter and oil in a large pan and add the Shallots, salt and pepper. Cook for 1-2 mins.
Add the rice and fry for 2 minutes.
Turn down to medium, medium-high
Add 1 cup of hot broth and stir constantly until the broth is gone, add another cup and and stir constantly until the broth is gone, keep adding and stirring until all the broth is gone.
Add the water and the Peas and Day Lily buds and cover for 3 mins, open up and stir til almost all the liquid is gone, serve at once.


You can eat the whole open flower but the closed buds are easier to cook.
Here is what you are looking for

More info on Day Lilies:



Caution: Please do not FORAGE and eat anything that you have not verified as edible first by a certified plant expert. I am not responsible for YOUR stupidity.
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