Red Clover Rice
2 cups rice, brown or wild
2 cups Red Clover flowerettes, plucked out of the flowerheads
½ cup butter
1 tsp salt
1. Cook rice in 6 cups water until done.
2. While the rice is still hot, mix in Clover flowers, butter and salt.
3. Serve hot.
You could add a ½ cup honey and some chopped nuts to make this a sweet dish. You can also try quinoa or other grains instead of rice for this recipe.
Red Clover Salad
2 cups rice
3 Tbsp olive oil
6 Tbsp lemon juice
1½ tsp salt
6 scallions, minced
1 cup Hickory or Black Walnuts (use any nuts if you don’t have these)
1 cup chopped dried fruit (try raisins, craisins, dates, or apricots)
2 cups Red Clover flowers, plucked out of the flowerheads.
1. Cook rice in 6 cups of water until done.
2. Do not stir while cooking or cooling. Let cool completely before mixing salad to avoid rice becoming sticky or gummy.
3. Add all the above ingredients and mix thoroughly.
4. Chill and serve, or serve at room temperature.
Note: You can make this extra special by using wild rice. Or you can mix wild rice and brown or white rice half and half. Because they have different cooking times, I boil the wild rice separately from the brown or white rice and mix them together after they are cooked.
Red Clover Blossom Syrup
1 quart Red Clover blossoms
1 quart (4 cups) water
4 cups sugar
½ lemon or orange (organic if possible) chopped, peel and all
Note: The citrus is optional, it will give the syrup an orangey or lemony flavor. If you want the pure Red Clover flavor, you can skip the citrus. I make it both ways each year.
I also like to add a Tbsp of beet juice or berry juice to help color the syrup as it has a rather brownish tone to it, like a light maple syrup.
1. Put blossoms and water in a pot.
2. Simmer gently for about 15-20 minutes, turn off heat, cover, and let sit overnight.
3. The next day, strain and press liquid out of spent flowers.
4. Add sugar and sliced citrus and heat slowly, stirring now and again, for several hours or until reduced to a thick, honey-like syrup.
5. Can in ½-pint or 1 pint jars.
This recipe makes a little more than 1 pint. I usually triple or quadruple this, and I make more than one batch when they are in season to have enough for the year. The syrup makes great Christmas presents, so make plenty!
Red Clover Pancakes
1 cup whole wheat flour
1 cup white flour
1 tsp salt
2 tsp baking powder
¼ cup oil
½ cup honey or Red Clover Blossom syrup
2 cups milk
1 cup Red Clover flowers, pulled out of the flowerhead
1. Mix dry ingredients first.
2. Add wet ingredients and mix together thoroughly (Note: the secret of keeping pancake batter from getting lumpy is to be sure to add all the wet ingredients before mixing.)
3. Adjust consistency by adding a little more milk or a little more flour if it’s too thick or thin. Pancake batter should be thin enough to pour, but not runny.
4. Cook on oiled grill.
5. Top with butter and Red Clover Blossom syrup.
Red Clover Almond Biscuits
2 cups whole wheat flour
3 tsp baking powder
¼ cup butter
½ cup almonds
½ cup buttermilk
¼ tsp almond extract
1½ cups Red Clover flowers, plucked out of the flowerhead
1. Put flour, baking powder, and almonds in a food processor. Whiz almonds are chopped fine.
2. Add butter and whiz again until it forms a crumbly mixture.
3. Adds eggs, buttermilk, almond extract and Red Clover flowers and whiz just until dough forms a lump.
4. Shape into biscuits and bake on an ungreased cookie sheet at 450° for 10-15 minutes or until golden brown.
5. Serve hot with butter and jam.
Note: These are a sort of sweet, dessert-like biscuit and don’t go well with gravy or meats.