Another garden season is upon, and before I realize we have produce trickling in. So far, we have had radishes and asparagus. I have also been doing my own little things, we have basil that is all ready for picking. But, we have all been foraging. Let me explain, as we have scoped through the edges of our yard, we have discovered some wonderful wild garlic. It is right at the edge adjacent to some thorny weeds, which also dilligently show up every year. I have been thrilled and have been using it for almost anything that I can think of. So far, I have used it for pasta, actually made some aioli, I shall share that recipe soon and then yesterday this rice dish. It was simple and quick and I added in some green chickpeas that I had in the freezer.
This added depth and nutrition to the recipe and the rice actually worked well as a simple one dish meal. The flavors of this green garlic, is earthy but still delicate enough to only hold its own with simple spices. So I have added some toasted mustard seeds and of course olive oil for popping the seeds. I am clearing out the freezer, in fact, it is begining to look so bare. I might almost be able to fit in the ice-cream maker container in time for summer.
This weekend was just what I needed after a very intense week at work. All the picture taking, for the projects have been also leaving me exhausted. On Sunday, the husband took the children for a lego robotics workshop and informed me that another mom left him with three other kids. He was rather tired and very appreciative of this flavorful and simple meal, which took me less than an hour to prepare and was seasoned by an unexpected gift of nature.
Wild Garlic and ChickPea Pilaf
Prep Time: 10 minutes
Cook Time: 25 minutes
Serves: 4
Ingredients
3 tablespoons extra virgin olive oil
3/4 teaspoon mustard seeds
1/2 cup cumin seeds
A few bunches of wild garlic, minced with the whites and greens separated
1 cup white basmati rice
3/4 cup green chickpeas, fresh or frozen (can be substituted, with green peas)
1 tomato, coarsely chopped
1 teaspoon salt
1 and 3/4 cups water
Method of Preparation
1. Heat the oil on medium heat for a minute.
2. Add in the mustard and cumin seeds and wait till they begin to crackle, this usually happens within 30 seconds.
3. Add in the minced garlic whites and cook for about one and a half minutes until they are fragrant and turn very pale golden.
4. Add in the green and saute lightly till wilted.
5. Add in the rice, green chickpeas, tomato, salt and water.
6. Bring the water to a simmer and cover and cook for about 20-25 minutes. Remove the cover, by now the water should have been absorbed and the grains of rice should be nice and swollen.
Ps. I shall be posting pictures of Millenia the robot that the kids saw soon, since they seem to be so taken by it.
About rinkub
