In a saucepan, sauté the bacon cubes in butter. Finely chop the freshly picked wild plants and mix them with the pressed garlic cloves into the bacon. Dust lightly with flour and extinguish in equal parts with soup and milk, season with salt and season with pepper. Coarsely grate the potatoes and add them. When they are almost cooked, add the long grain rice and do it in about 30 minutes. Bring to the table hot.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!