Wild Greens and Wild Rice Crumble

Name: Wild Greens and Wild Rice Crumble
Yield: Serves 4–6
Ingredients: 4 oz / 110 g wild rice; 6 oz / 170 g hard cheese, grated; 3 lb / 1.35 kg wild greens, such as chickweed, fat hen, wood sorrel, orach, Jack-by-the-hedge, nettles, dock leaves, hogweed, alexander stems, ground elder and dandelion leaves; freshly ground black pepper; 2–3 shallots or small onions, peeled and chopped; 2 oz / 60 g fresh breadcrumbs; 1 tbsp finely chopped herbs, such as thyme, marjoram and rosemary; 2 tbsp extra virgin olive oil; ¼ pt / 140 ml buttermilk or single cream; 4 eggs; salt

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

The wild greens in this recipe can be supplemented with bolted lettuce, spinach, watercress, Swiss chard or beet or turnip tops. For information on wild greens, see the recipe for Wild Greens and Barley ‘Risotto’.

Ingredients

4 oz / 110 g wild rice
3 lb / 1.35

Main course
Vegetarian

Method

Put the wild rice in a saucepan with about four times its volume of water, bring to the boil, and simmer until the rice is tender. Drain if necessary. Wash, blanch, drain and dry the leaves, as described in the recipe for Wild Greens and Barley ‘Risotto’. Place them in a large saucepan, cover and cook over a fairly high heat, stirring frequently, until th