Pilau rice with wild garlic and stinging nettles

Ramona's Cuisine -


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.


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4 people
10 Min
25 Min


  • ·
    500 ml stock vegetable
  • ·
    300 g rice
  • ·
    150 g black lentils (beluga lentil organic
  • ·
    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
  • ·
    1/2 tsp black pepper to taste
  • ·
    1 tsp salt pink himalayan
  • ·
    1 tbsp fried onions optional
  • ·
    2 tbsp pine nuts
  • ·
    2 tbsp olive oil

How to Make Pilau rice with wild garlic and stinging nettles


  1. Place the pan on medium heat, add the 2 tbsp 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.
  2. 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.
  3. 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.
  4. Turn off the heat, sprinkle some chilli flakes pinenuts and serve. Enjoy!

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