Dandelion Rice Pilaf

Dandelion Blossom Early Spring

1 T oil  heated
add 3 chopped garlic cloves lightly brown
add orzo and lightly brown with the garlic
stir fry 2 cups of dandelion leaves coarsely chopped and chopped peppers
add 3 cups rice stir fry for a minute
add 6 – 7 cups of water
4 or 5 vegetable bouillon cubes

Bring to a boil, reduce heat to low, cover and cook 30- 40 minutes or until all the water is absorbed. Test to see if the rice is cooked enough, add boiling water if it is still hard.

Nutrition Facts
Dandelion is one of the world’s most nutritious foods.  The leaves contain twice as much calcium as kale or spinach  As little as 3.5 ounces of raw dandelion leaves gives you a fifth of the recommended daily allowance.  Dandelion leaves are also loaded with vitamins A and C, phosphorous, potassium and magnesium. There are a few other plants out there who resemble dandelion.  To make sure you have the right plant be sure the leaves are completely smooth without any hairs and that each flower is attached to one stalk (as opposed to many flowers coming from one stalk).

Recommend daily allowance for CALCIUM is 800 mg
1 cup of Spinach has 102 mg of calcium
1 cup of Kale has 206 mg of calcium
1 cup of DANDELION has 4000 mg of calcium

WOW is all I can say!

Garlic is a powerful herb for the treatment of antibiotic-resistant bacteria.  ” No other herb comes close to the multiple system actions of garlic, its antibiotic activity, and its immune-potentiating power.”