In Romanian, the word for wild garlic resembles the name of a type of cheese. So when I first heard it did not cross my mind that it could be a green plant.
When you get to know it’s taste and understand the way it combines with other ingredients you will definitely fall in love with it. You will realise that the green salads grown in hydroponic farming do not even hold a candle to it.
Why spend your money on garlic and green salads from the supermarket when you have the same taste in one produce? You can’t get any more local and organic than this: unspoiled soil, grown without any fertilisers using it’s own strenght. So you will inevitably borrow from this character type. You find it at the farmers market so give it a shot.
- one leek
- one big onion
- one large bunch of wild garlic
- one cup of boiled risotto
- tomato juice
- four crushed garlic cloves
- one teaspoon of grated ginger
- chop the onion, leek and wild garlic
- saute the onion, leek and the garlic for 3 minutes, add salt and pepper
- add the rice, wild garlic and tomato juice, boil for 5 minutes constantly stirring
- add spices according to your taste: oregano, marjoram, ginger
- Tip: in order to be most efficient, when I boil cereal (rice, quinoa, millet) I do it in large qualities so that I can use it throughout the week with different dishes (sweet, salty)