Step 1

Preheat the oven to 350F.

Step 2

Wash the nasturtium leaves gently in cold water and set them aside.

Step 3

Make the rice according to package directions and let it cool slightly before starting.

Step 4

Place the cooked rice in a large bowl - you’ll be adding the rest of the filling ingredients to the rice.

Step 5

Sauté the onions and garlic in the olive oil until softened but not browned, then add the chopped tomato and cook on medium heat for 3-5 minutes. Add this mixture to the rice and combine.

Step 6

Place the ground beef in the pan in which you cooked the onion/garlic/tomato mixture, and cook on medium heat, chopping as you go to get a fine crumbled burger.

Step 7

Once the burger is completely cooked, add it to the rice mixture, and combine.

Step 8

Now stir in the remaining ingredients - toasted pine nuts, chopped parsley, chopped nasturtium flowers, and capers. Taste, adjust with salt and pepper if needed.

Step 9

Place one of the nasturtium leaves on your work surface, stem side down.(I like to use a large plate for this.) Put a teaspoon or more of the mixture in the center of the leaf, then carefully fold the two sides partially over the rice and roll tightly towards the top of the leaf, ending with the edge tucked underneath.

Step 10

Repeat with all the leaves and pack tightly in one layer with the seam of the leaf down (so they don’t unroll), into a glass or ceramic baking dish.

Step 11

Pour chicken broth over the stuffed nasturtium leaves.

Step 12

Cover the dish tightly and bake on the center rack of your oven for 45 minutes. Check to make sure the rolls are not drying out about halfway through cooking. If they are, spoon some hot broth over them. (Don't spoon cold broth into a hot glass or ceramic baking dish, as it can cause the pan to shatter!)

Step 13

Cool slightly and serve warm, or wait longer and serve at room temperature.

Step 14

Before serving, drizzle with one tablespoon or so of olive oil, and a teaspoon or so of lemon juice. Refrigerate any remaining rolls.