Pilau rice with wild garlic and stinging nettles

This vegan pilau dish bursts with flavour and it contains only a few ingredients like rice, wild garlic, nettles and olives. The perfect dish for any rice lover but not only.

Course Lunch, Main Course, Main Dish, Side Dish

Cuisine World Cuisine

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 568kcal

Author Ramona Sebastian

Cost £5

Equipment

skillet
wooden spoon
chopping board

Ingredients

500 ml stock vegetable
300 g rice
150 g black lentils (beluga lentilorganic
2 onions
2 carrots
70 g wild garlic fresh
120 g nettles fresh or frozen
1-2 pinch red chilli dry and crushed
40 g black olives pits on
½ teaspoon Black pepper to taste
1 teaspoon Salt pink Himalayan
1 tablespoon fried onions optional
2 tablespoon pine nuts
2 tablespoon olive oil

Metric - US Imperial

Instructions

Place the pan on medium heat, add the 2 tablespoon of olive oil, chopped or sliced onions, sliced or cubed carrots, finely chopped garlic, a pinch of salt and a pinch of black pepper. Cook for 2-3 min stirring a few times.
Add the stock and bring to boil. When this starts to simmer, add the rice, the black lentils and allow to cook (covered) on low heat for about 7-9 minutes.
Remove the lid, add the chopped nettles and chopped wild garlic. Add more stock if needed. Season with more salt and pepper (remember that olives are salty too). Give it a good mix. Add the olives, stir those in and cook for a further 5-7 min on low heat.
Turn off the heat, sprinkle some chilli flakes pinenuts and serve. Enjoy!

Notes

Sprinkle a spoonful or two of Parmesan cheese over for extra flavour and creaminess if you wish or vegetarian cheese to keep it a vegan option.

To wash the nettles use plenty of water in a big bowl and use a pair of tongs or thick gloves to pick them up.

Rinse them very well quite a few times changing the water every time.

Storing nettles:

They do store very well in the fridge for a few days but if you want to store them for a long-term wash them, drain well and freeze. This way nettles can last for a good few months.

It’s a good way to have nettles throughout the year. Also dried they are pretty good although they do not taste quite the same.

I prefer the taste of fresh or frozen if you ask me. I do use dry nettles quite a bit too especially for salads and smoothies. Here’s one recipe that uses dry nettles you might like.

Cooking the nettles:

They are good in any dish that you would cook with spinach and they cook pretty much like spinach.

Let me know, do you have nettles where you are? Have you ever cooked them?

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Enjoy!

Nutrition