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Wild garlic, artichoke and lemon rice

Wild garlic, artichoke and lemon rice

Name: Wild garlic, artichoke and lemon rice
Yield: Serves 6-8
Cuisine: British recipes
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

Easy
April 2011

Easy
April 2011

Serves 6-8
Ready in 20 minutes

Fresh lemon, seasonal artichoke and the sweetness of wild garlic makes this vegetarian rice recipe the perfect dish for a spring day.

You can learn how to forage for wild garlic here.

Vegetarian recipes

Nutrition: per serving

Calories: 287kcals
Fat: 6.2g (0.6g saturated)
Protein: 8.3g
Carbohydrates: 50.6g carbs (1.2g sugars)
Salt: 0.2g

Nutrition: per serving

Calories: 287kcals
Fat: 6.2g (0.6g saturated)
Protein: 8.3g
Carbohydrates: 50.6g carbs (1.2g sugars)
Salt: 0.2g

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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

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

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.
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.
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.

Method

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.
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.
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.

delicious. tips

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.

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