MILKWEED RECIPES

Milkweed Rice Casserole

2 cups rice (try Wild Rice to make this extra special!)

6 cups water (if using Wild Rice use 7 cups water)

4 cups Milkweed flowerbuds, pre-cooked

2 cups chopped onion, (can use green onion)

2 Tbsp butter or olive oil

2 eggs

1 cup milk

6 cloves garlic, minced

1 tsp salt

½ lb grated cheddar cheese

1.  Cook rice until tender.

2.  Boil Milkweed flowerbuds gently for 10 minutes, strain.

3.  Sautee onions in butter or olive oil until tender.

4.  Whip eggs, milk, salt and minced garlic together.

5.  In a large bowl,  mix egg mixture, rice, Milkweed, onion and half of the cheese together.

6.  Put in a 9x13 greased baking pan.

7.  Spread the rest of the cheese over the top of the casserole.

8.  Bake at 350° for 35-40 minutes.

Milkweed Au Gratin

4 cups Milkweed flowerbuds

4 Tbsp butter

3 Tbsp flour

1 ½ cups milk

1 cup grated cheese, your choice

1 tsp salt

½ tsp pepper

1.  Precook Milkweed buds in boiling water for 1 minute, then strain.

2.  Put Milkweed buds into a bread pan or small casserole dish.

3.  In a skillet, melt butter and stir in flour, salt and pepper.  Brown for 1 minute.

4.  Gradually whisk in milk, like making a gravy, cooking and stirring until sauce is thickened and smooth.

5.  Pour white sauce over milkweed and top with grated cheese.

6.  Bake in a 375° oven for 10 minutes, then place under the broiler for a minute or so to get the top golden brown.