Roughly ¼ cup ground ivy leavescreeping charlie and flowers if available, washed, cleaned, and left whole
Kosher salt and pepper
3tablespoonsunsalted butter
Sea salt and fresh ground black pepper
Instructions
Toast the walnuts at 300 for 15 minutes or until aromatic.
Let the walnuts cool for a few minutes, then rub lightly between two layers of a towel to remove the papery husk. Cook the wild rice in lightly salted water until cooked and tender, roughly 20 minutes, then drain and reserve.
Meanwhile, sweat the green garlic in the butter in a wide, deep pan, add the wild rice to the pan with the green garlic and butter, then add the walnuts, bergamot and ground ivy and toss to combine.
Double check the seasoning for salt and pepper, then serve immediately, garnished with the ground ivy leaves.