Milkweed Casserole

Choose Milkweed blossoms that are still tight and unopened. Always pick blossoms only where they are plentiful. Never over-pick. 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. Vegetable or chicken stock may be substituted )
4 cups Milkweed flower buds, pre-cooked
2 cups chopped onion, leeks or scallions 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 flower buds (while still tight) 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.