Red Deadnettle Rice Bake is a modern British recipe for a classic vegetarian wild food dish of pre-cooked rice baked with red deadnettles in a cheese, egg and milk base. The full recipe is presented here and I hope you enjoy this classic British version of: Red Deadnettle Rice Bake.
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This red deadnettle rice bake is easy to assemble and you can sub in any nettle or green (such as spinach) that you have on hand, making it a versatile supper recipe. It also works with the other deadnettles: white deadnettle and henbit deadnettle.
Like saag, this is another go-to recipe of mine for using up wild greens. It works with both fresh and blanched greens so you can use it with deatnettles (individually and in combination), dandelions (both greens and flowers), wild garlic (ramsons) as well as blanched stinging nettles and ground elder. For a non-wild version use spinach. Deadnettles are so called, because they bear a superficial resemblance to stinging nettle leaves, but as they do no/cannot sting they are 'dead' or inactive.
Heat the oil in a heavy bottomed frying pan on medium heat.
Add the onions, garlic, and deadnettle leaves, and stir-fry together for 2 minutes.
Add to your mixing bowl with remaining ingredients. Mix thoroughly to combine.
Pour the resultant mixture into a 20×20cm greased baking dish.
Transfer to the centre of your pre-heated oven and bake for 30 minutes, until the dish is warmed through and the top is nicely golden.
Serve immediately.
As you need pre-cooked rice for this dish it's a great way of using-up leftover rice. If you don’t have dead purple nettle, stinging nettle, dandelion, or even spinach will work great in this recipe.
