Pic of Wild garlic and purple sprouting broccoli ragout

Wild garlic and purple sprouting broccoli ragout

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Vegetarian mains

Wild garlic and purple sprouting broccoli ragout

Serves 2 60 min
A coconut broth is used to cook nutty tasting wild rice and quinoa, with a seasonal pairing of wild garlic and purple sprouting broccoli: two of our favourite homegrown spring vegetables.


  • 1 onion
  • 50g red quinoa
  • 50g wild rice
  • 200g purple sprouting broccoli
  • 1 tbsp garam masala
  • ¼ tsp dried chilli flakes – add to taste
  • 1 tsp bouillon powder
  • 20g flaked almonds
  • 15g parsley
  • 50g wild garlic
  • ½ tin chickpeas
  • 1 tin coconut milk
  • 20g toasted coconut chips
Image of Wild garlic and purple sprouting broccoli ragout


  • Step 1

    Peel and finely slice the onion. Gently fry for 10 mins, stirring now and then.
  • Step 2

    Rinse the quinoa and wild rice (separately) in a sieve. Trim the broccoli. Using it all - stalks, florets and leaves - split any large pieces down so they're roughly 5-6cm pieces.
  • Step 3

    Add ½ the garam masala and all or just a pinch of chilli flakes (to your taste for heat) to the onion.
  • Step 4

    Add the wild rice, bouillon powder and 400ml water. Season, stir and simmer for 25 mins. Keep an eye on the liquid and top up with a little extra water if needed.
  • Step 5

    Toast the almonds in a dry frying pan, stirring often, until lightly golden. Transfer to a plate.
  • Step 6

    Roughly chop the parsley leaves. Shred the wild garlic leaves. Drain the chickpeas.
  • Step 7

    After 25 mins, add the quinoa and coconut milk to the rice pan. Simmer for 10 mins. Keep an eye on the liquid level as it cooks from now on - you don't want it too brothy, but add a splash of water if it looks like it's getting too thick.
  • Step 8

    Add the broccoli, wild garlic and ½ the drained chickpeas (keep the rest in the fridge). Taste and add more garam masala if you like. Cook for a further 8 mins or so, until the broccoli is tender and quinoa and rice are cooked - N.B. wild rice retains some bite when cooked.
  • Step 9

    When ready, check the seasoning. Stir in the parsley and sprinkle over the almonds and coconut chips to serve.

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