Wild garlic, artichoke and lemon rice

Wild garlic, artichoke and lemon rice
  • Serves icon Serves 6-8
  • Time icon 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.

Nutrition: per serving

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

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.

delicious. tips

  1. 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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September 2019