Fennel Rice
Serves
4
·
35
mins
·
Easy
Ingredients
- 1 fennel bulb
- 1 tsp oil
- ½ tsp rice wine vinegar (or use water)
- 200g basmati rice
- 2 star anise
- 1 green chilli
- 400ml boiling water
A great way to make your rice a little more exciting and add in an extra vegetable. The fennel gives a lovely caramelised sweetness and aniseed flavour to accompany many dishes.
Method
- Heat a the oil in a saucepan for which you have a tightly fitting lid, over a medium-low heat while you finely dice the fennel. Put the fennel into the saucepan with a pinch of salt and cook slowly until it starts to brown a little (around 10 mins). When the fennel has browned, deglaze the pan with a splash of rice vinegar and scratch the sugars off with a wooden spoon.
- Wash the rice before adding it to the deglazed pan along with the star anise and a little more salt. Give it a stir before adding the boiling water and covering with a tightly fitting lid (you can place a tea towel over the pan before adding the lid to give a tighter seal, but make sure this isn’t in danger of catching on the hob!).
- Simmer the rice and fennel on a low to medium heat for 12 minutes. Remove the rice from the heat and remove the lid before allowing it to steam dry for 5-10 minutes.
- When the rice has rested, finely chop a green chilli and fluff the rice with a fork and scatter the chilli over the top before serving.
Share
Last updated:
22
May
2024
Ingredients
- 1 fennel bulb
- 1 tsp oil
- ½ tsp rice wine vinegar (or use water)
- 200g basmati rice
- 2 star anise
- 1 green chilli
- 400ml boiling water
A great way to make your rice a little more exciting and add in an extra vegetable. The fennel gives a lovely caramelised sweetness and aniseed flavour to accompany many dishes.
Method
- Heat a the oil in a saucepan for which you have a tightly fitting lid, over a medium-low heat while you finely dice the fennel. Put the fennel into the saucepan with a pinch of salt and cook slowly until it starts to brown a little (around 10 mins). When the fennel has browned, deglaze the pan with a splash of rice vinegar and scratch the sugars off with a wooden spoon.
- Wash the rice before adding it to the deglazed pan along with the star anise and a little more salt. Give it a stir before adding the boiling water and covering with a tightly fitting lid (you can place a tea towel over the pan before adding the lid to give a tighter seal, but make sure this isn’t in danger of catching on the hob!).
- Simmer the rice and fennel on a low to medium heat for 12 minutes. Remove the rice from the heat and remove the lid before allowing it to steam dry for 5-10 minutes.
- When the rice has rested, finely chop a green chilli and fluff the rice with a fork and scatter the chilli over the top before serving.
Share
Last updated:
22
May
2024
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