Continuing with my cooking experiments with lavender,  this rice dish was paired with the lamb riblets and braised pear salad.  Instead of arborio rice, I used wild rice for a little crunch. I also replaced parmesan cheese with colby cheese to make it creamier. The lavender essence was not so overpowering. Just make sure you start with 1 teaspoon (if using dried lavender buds) and add as needed.

Ingredients:

• 1 medium onion, chopped
• 2 cloves garlic, mashed
• 2 mild italian sausages, casing removed
• 3 tsp dried lavender buds
• 1/3 cup orange juice
• 1/2 cup colby cheese, shredded
• 1 cup wild rice
• 3 cups water
• 1 tbs oil
• salt and pepper to taste

Directions:

1. Heat oil in pan. Add garlic and onions and cook until onions are soft.  Add sausage.
2. Add rice and continue sauteeing until rice looks translucent, not brown.  Add 1 cup water and 1 tsp dried lavender buds. Let boil.
3. Keep stirring and adding water until rice is soft. Continue to cook until liquid is almost all absorbed.
4. Add orange juice and the rest of the lavender buds. Stir and turn off heat. Add salt and pepper to taste.
5. Add cheese, stir and serve immediately.

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