• Add the rice to a large mixing bowl.
• Heat the olive oil or fat in a medium skillet. Add the onions and cook until they start to soften, then stir in the garlic and tomato. Cook the tomato for 3 minutes or so, then add the mixture to the rice.
• Return the pan to the heat and cook the meat, stirring. Add the to bowl of rice.
• Stir in the chopped nuts, fresh parsley, nasturtium flowers, caper berries, lemon juice and olive oil. Season to taste with sea salt and fresh pepper.
• Preheat the oven to 350 degrees. Grease a large glass or ceramic baking dish.

To stuff the nasturtium leaves:

• Place a nasturtium leaf on a flat work surface, stem side down.
  
• Add a scoop of filling to the center of the leaf.
  
• Carefully fold the two sides partially over the filling, then roll tightly toward the top of the leaf.
  
• Tuck the far edge underneath and place seam side down into baking dish.
  
• Repeat with the remaining leaves. Pour stock over the leaves and cover the dish tightly. Bake for about 45 minutes, until filling reaches an internal minimum temperature of 155 degrees. Don’t let the rolls dry out as you cook them, spoon hot broth over them if needed.
  
• Cool and then serve or refrigerate until ready to serve. To serve, drizzle with olive oil and lemon juice.