By
delicious. team
The citrus freshness of the lemon coupled with the sweetness of the wild garlic makes this the perfect dish for a sunny day.
Ingredients
- 500g basmati and wild rice
- 1 lemon, zested and cut into quarters
- Splash of olive oil
- Small knob of butter
- 500g wild garlic, from good greengrocers (or see tip)
- 280g jar chargrilled artichokes in olive oil, drained
Method
- 1. Bring a pan of salted water to the boil and add the rice. Add 2 lemon › quarters to the pan and simmer for 12-15 minutes until the rice is tender.
- 2. Meanwhile, heat the olive oil and butter in a pan and gently sauté the wild garlic (or wilted spinach and chopped garlic) for a couple of minutes.
- 3. Drain the rice and stir in the lemon zest and the juice of the remaining 2 lemon quarters.
- Fold in the buttery wild garlic and the artichoke pieces, then serve.
Nutritional info
PER SERVING (BASED ON 8) 287kcals, 6.2g fat (0.6g saturated), 8.3g protein, 50.6g carbs,
1.2g sugar, 0.2g salt
Chef's tip
If you can’t find wild garlic, gently fry 4 finely sliced garlic cloves in some butter or olive oil, then add a 400g bag of baby spinach leaves and cook until just wilted.