Stuffed Nepenthes

My wife an I are members of a carnivorous plant society (LACPS). Before the December 15, 2007 potluck, a member posted “I'm thinking about baking something in my N. bicalarata pitchers...something akin to stuffed green peppers, but with a lot of wild mushrooms to help bring out their earthy flavor???.” Her comment turned out to be a joke, but it got me thinking about cooking in Nepenthes pitchers.

Ingredients

• 3 oz mushrooms diced into ¼ inch pieces
• 1 medium onion diced into ¼ inch pieces
• 1 cup rice
• 1 can of coconut cream
• 1 t salt
• 1 t curry powder
• 3 T oil
• 1 cup of water
• About a dozen young Nepenthes traps

Instructions

1. Clean the Nepenthes traps and set them aside.
2. Heat oil in large fry pan.
3. Add mushrooms and onions and sauté until softened.
4. Add rice and sauté until onions begin to turn light brown.
5. Add curry and salt.
6. Add coconut cream.
7. Fill the Nepenthes trap about ⅔ full of the mixture.
8. Put traps into a steamer, taking care that the traps are upright and will not fall over during the streaming process.
9. Steam until the rice is temder and the water is fully absorbed (about an hour).
10. Serve hot.