Monday, April 8, 2024

Ramp Rice Bowls with Caramelized Shallots

 Welcome to my kitchen, where I'm bringing you a tantalizing recipe that celebrates the vibrant flavors of spring here in West Virginia – RAMPS! Specifically Ramp Rice Bowls topped with irresistibly Caramelized Shallots.

The Ramp Rice Bowl with Caramelized Shallots with a side of steamed broccoli.

Ramps, also known as wild leeks, are a seasonal delicacy here in Appalachia with a pungent, garlicky flavor that pairs perfectly with fluffy rice, savory mushrooms, salty bacon, and crunchy shallots.

We love ramps so much here in West Virginia that we have entire festivals dedicated to them. In fact The Annual Ramps and Rails Festival is happening in Elkins, WV on April 27, 2024. I'll leave a link with all the details (HERE).

A Ramp Rice Bowl with Caramelized Shallots and steamed Broccoli.

Whether you're a seasoned chef or a basic home cook like myself, this recipe is sure to impress your taste buds and elevate your culinary skills. Let's dive into the delightful world of West Virginia flavors with my Ramp Rice Bowl with Caramelized Shallots recipe! Sooooo...

Let's Get Started!


  • 2 Bunches of Ramps that have been cleaned, trimmed, and chopped
  • 1 Onion, diced
  • 1 (8 oz) Container of Brown Mushrooms, sliced (or morels if you have them)
  • 1 Tbsp Garlic
  • 8 Strips of Bacon, cooked and chopped
  • 2 cups Beef Broth
  • 1 cup Uncooked Rice
  • 2 Shallots, thinly sliced
  • Parmesan Cheese, shredded
  • Salt and Pepper, to taste

A bowl of the ramp rice bowls with caramelized shallots and steamed broccoli


  1. Using the beef broth as your liquid, cook the rice according to the instructions on the packaging.
  2. In a small pan add a little oil and place over medium/low heat. Add the shallots to the pan and allow them to slowly cook and caramelize. This will take 20-30 minutes.
  3. While the rice and shallots are cooking, prepare the bacon in a deep skillet. Remove the fully cooked and crisp bacon from the pan and set to the side on some paper towel. DO NOT REMOVE the bacon drippings from the pan.
  4. To the bacon drippings and cook until all the liquid has evaporated from the pan and they become meaty in texture. This will take about 10 minutes.
  5. Once the mushrooms have fully cooked add the onion and garlic to the pan. Cook until the onions are soft and translucent and you can smell the garlic coming from the pan.
  6. Now add the ramps to the pan. Cook just long enough the the white part to be come tender and the greens to wilt.
  7. Chop up the bacon and return to the pan. By this time the rice should be fully cooked. Add it to the skillet and stir everything together. Taste for seasoning and add any you think it may need.
  8. Top with freshly grated parmesan cheese, top with the caramelized shallots, and enjoy!


If you are unable to find ramps in your area, you can always substitute them with leeks or green onions.


ABSOLUTELY! Simply omit the bacon or used a plant based bacon, use vegetable broth for the rice, and plant based cheese to top it with. It's that simple!


100% I think sausage would be out standing in this, but any protein you want would be fine. I would even use tofu or pinto beans.

So there you have it! Elevate your springtime dining experience with this Ramp Rice Bowl Recipe featuring the bold flavors of our beloved West Virginia ramps, meaty mushrooms, smokey bacon, and the satisfying crunch of crispy shallots. Whether you're looking for a quick weeknight dinner or an impressive dish to share with friends and family, this recipe is sure to delight everyone's taste buds and leave you craving more. Get ready to savor the taste of spring with each mouthwatering bite of this delightful dish!

Happy Eatin' Y'all!

~The Kitchen Wife~


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