Ingredients
1cupchrysanthemum greens,chopped
2garlic cloves,minced
¼cupwalnuts
2tbspparmesan cheese
½tspsalt
¼cupolive oil
1¾cupswater
1½cupsrice
½onion,diced
6shrimps,removed back vein
½cupasari clams,flushed the sand out
½cupcauliflower
½red pepper,diced
½yellow pepper,cut into star shape
1garlic clove,minced
2tbspolive oil
salmon roe
Preparation
For chrysanthemum greens pesto, put a crown flower, garlic, walnut, parmesan cheese, olive oil, and water into a blender and process until smooth.
Heat olive oil and garlic in a frying pan. Fry on low heat until fragrant. Add clams and shrimp, and fry until shrimps change color. Then remove them.
Pour remaining olive oil and add onion. Stir on medium heat until golden. Then put rice, and stir until translucent.
Add chrysanthemum greens pesto and mix well. Lay shrimp, clams, cauliflower, and peppers.
Put a lid over the pan and allow to steam for 15 minutes, or until rice and seafood are cooked through.
To serve, top with salmon roe.
Enjoy!
