Instructions: In blender mix half of petals and broth. Season with salt and pepper. In sauce pan, melt butter and saute onions for about one minute. Add rice. Coat well with butler and onions. Add mix flower petal broth. Bring to a boil. Continue to simmer at a low temperature until all of liquid has evaporated and rice is fluffy. Let rice cool. Mix with remaining 1/2 cup flower petals.

For the salad: Combine all ingredients except nasturtium leaves. Add as much cooled rice as desired. Serve on chilled plates on beds of nasturtium leaves. Garnish with wedges of fresh citrus supreme orange, lime and grapefruit segments.

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