Wild Rice Curry with Cleavers (Goosegrass)
Cleavers are the early herbs of spring and are best eaten in April; however they continue growing throughout the whole summer. The first shoots of cleavers after the winter are very beneficial to our bodies. You can find them anywhere, along the hedgerows and in the back gardens or in the meadows. They are commonly known as goosegrass as their leaves are like Velcro, catching on everything. Eaten raw they are full of Vitamin C but you may find them unappealing due to their sticky hair on the leaves. However if you chop them thinly, you can use the cleavers as substitute for parsley and add as topping to any dish. In this recipe I’m going to use both cooked and raw cleavers to get the taste and the benefits of this wonderful herb.
Ingredience for the Curry Serves 2 persons
1 cup of wild rice
2 cups of water
1 chopped onion
1 chopped carrot
½ sea salt
½ tsp of cumin, turmeric, nutmeg, curry powder, garam masala, cayenne pepper
Cover the rice with water and bring to boil. Add onion, carrot, sea salt and the spices. Simmer for 30min-40 min until the rice is soft.
1 cup of chopped broccoli
1 cup of chopped cleavers
Add broccoli and cleavers to the cooked rice and mix well. Simmer for another 2min. so the broccoli warms up and the cleavers lose their hair.
Extra fresh Topping
2tbs freshly chopped cleavers