Page title and description

purple sprouting broccoli with bacon, wild garlic and carmague rice
Ingredients
- 1 litre veg stock (or water)
- 200g camargue red rice, rinsed and drained
- 250g purple sprouting broccoli
- 1 tbsp olive oil
- 1 onion, finely sliced
- 8 slices smoked streaky bacon, finely chopped (use scissors for ease)
- 6-8 leaves wild garlic, shredded (if you can't forage for wild, use a clove or two of finely chopped dried garlic)
- splash sherry or balsamic vinegar
- juice of ½ lemon
- 50g hazelnuts, toasted in the oven or a frying pan, skins rubbed off, roughly chopped
- olive oil, for drizzling
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
45 min
PT45M
-
Step 1
In a large saucepan heat the stock/water until boiling and add the rice. Reduce the heat and simmer for 30-35 minutes, until the rice is just tender. Drain and keep to one side. -
Step 2
Blanch or steam the broccoli for 3 minutes. Drain and refresh in cold water, then drain again. -
Step 3
In a large frying pan, heat 1 tablespoon of oil. Add the onion and bacon, fry for a few minutes, until the bacon is just cooked. Add the wild garlic leaves and fry for a couple more minutes. -
Step 4
Add the psb, rice, vinegar and lemon juice, season with salt and pepper to taste and toss together to combine. -
Step 5
Serve topped with the hazelnuts and a drizzle of olive oil.