Pic of purple sprouting broccoli with bacon, wild garlic and carmague rice

purple sprouting broccoli with bacon, wild garlic and carmague rice

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purple sprouting broccoli with bacon, wild garlic and carmague rice

Main Serves 4 55 min
If you can't get hold of any camargue red rice (it is available in larger food shops and health food shops), which has a good nutty flavour, then use brown basmati or a mixture of brown and wild 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
Cooking time: 45 min

  • 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.