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Scurvy Grass and Rice
Scurvy Grass and Rice is a traditional British recipe for a classic accompaniment of cooked rice mixed with scruvy grass dressed in a lemon juice vinaigrette. The full recipe is presented here and I hope you enjoy this classic British version of: Scurvy Grass and Rice.
prep time
20 minutes
cook time
10 minutes
Total Time:
30 minutes
Serves:
4
Rating: 
Tags : Wild FoodBritish Recipes
Despite its name, common scurvy grass isn't a grass at all, but rather a member of the cabbage family. It's leaves are very high in vitamin C and it used to be made into a beer drunk by sailors to ward-off scruvy (hence the name). Older leaves can be quite bitter, but young leaves are quite palatable and have a pungency reminiscent of horseradish or wasabi. If you like these (and I do), you will love scurvygrass. 100g of scurvy grass packs quite a punch in flavour, so feel free to dial down to something that you are comfortable with. Note that the flowers of scurvy grass are edible, so when in season use some for garnish (you can also collect the flowers when the leaves are rather too old to use).
Ingredients:
400g cooked rice (hot)
juice of 1 lemon
1 tbsp olive oil
salt and
black pepper
100g shredded
scurvy grass leaves (choose young leaves)
100g kale or collard greens, blanched for 3 minutes in salted water, refreshed and shredded
Method
Add the rice to a bowl. Mix the shredded scurvy grass and kale in a bowl then dress with the olive oil, lemon juice, salt and black pepper. Stir the greens into the rice and serve immediately.
