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It’s Wild Garlic Season!!!
I’m very excited about it, I love Wild Garlic and I especially love going for foraging for it. It has such a wonderful taste and it can actually be grown in a pot or in the garden – but who doesn’t love a successful foraging trip? The kids always enjoy it and Wild Garlic is easy to find in the Surrey Hills which is on our doorstep. It’s something you can involve the children in and tie it with a hike or a big walk in nature. When the flowers are in full bloom – it’s meant to be soon over. So, we’re just in time to make this wonderful Wild Garlic And Mushroom Rice Stuffed Courgettes Recipe.
Last year, I made Wild Garlic Pesto with them – they lasted a while! And it was so delicious! But earlier I also tried it in curry: Vegan Thai Sweet Potato, Cauliflower and Wild Garlic Curry Recipe which was also very tasty. Wild Garlic has a very distinctive, garlicky; yet leafy vegetable flavour – if you never tasted it, it’s very mild garlic like both in taste and smell.
This year, I actually haven’t foraged for it as I received a bunch with my Riverford veg box delivery.
And I though let’s try something else with it as well. The inspiration for this recipe was actually the rice, that I cooked a day before and I didn’t want it to go waste. And had courgettes – so this Wild Garlic And Mushroom Rice Stuffed Courgettes Recipe was invented!
Hope you enjoy it if you give it a go!
Wild Garlic And Mushroom Rice Stuffed Courgettes
Ingredients
- 2 medium/large courgettes halved and middle section scooped out
- 4 heaped tbsp cooked white rice I used leftover
- 2 large chestnut mushrooms or Portobello
- 2 handfuls fresh wild garlic
- 1/2 large onion finely chopped
- 2-3 cloves garlic finely sliced or minced
- 250 ml vegetable broth
- 4 tbsp olive oil
- salt and pepper to taste
Instructions
- If you haven't got any leftover rice, cook some that makes about 4 heaped tablespoons of it. Any white rice will do.Heat 2 tbsp in a frying pan of oil and add the onions and let it soften for a few minutes. Then add the mushrooms and the rice, finally the wild garlic and the broth. Cook until the stock is evaporated and the mixture is still moist - as it's going into the oven, we don't want it to be too dry.
- Next, slice the courgettes in half lengthways and scoop out the middle of the courgettes with a teaspoon (seeds and flesh). You can save this for later, it's great in anything veggie stew or sauce.Stuff the courgettes with the rice mixture. Place the courgettes into a baking dish, drizzle a little olive oil over and around the stuffed vegetables and bake for 30-35 minutes on 175 Degrees. You sprinkle them with vegan or normal cheese halfway through so that it melts but won't burn.
- When ready, serve immediately.
