If you’re looking for a way to use up all those stinging nettles that are available just for the picking right now, here’s a recipe to try.
Stinging Nettle and Rice Casserole
- 1 cup raw rice
- a colander full of freshly-picked stinging nettles
- 1 medium onion, copped
- 2–3 cloves garlic, minced
- 3 eggs
- 1 cup grated cheese (cheddar is good)
- salt and pepper to taste
Cook the rice. Steam the nettles. Rinse in cold water until cool enough to handle, then chop with a knife or scissors. Sauté the onions and garlic. Beat the eggs in a large bowl. Add salt and pepper. Stir in the chopped nettles, sautéed onions and garlic, grated cheese, and cooked rice. Place in a greased baking dish and bake, covered, at 350 degrees for 30 minutes.
This recipe could also be made with spinach or any other greens you have available.