purple sprouting broccoli with bacon, wild garlic and carmague rice
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
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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.
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Step 2
Blanch or steam the broccoli for 3 minutes. Drain and refresh in cold water, then drain again.
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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.
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Step 4
Add the psb, rice, vinegar and lemon juice, season with salt and pepper to taste and toss together to combine.
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Step 5
Serve topped with the hazelnuts and a drizzle of olive oil.
