cooking, Dinner, Recipe
Comments 18

Roasted Fennel with Rice

Hello everyone, I hope you have had a lovely week.

I actually have been sick for few days…Winter flu…It’s really horrible. Anyway, when I am sick, all I want to eat is vegetables, vegetables and more vegetables. I found the fennel bulb in my fridge and some other vegetables. Here is what I came up with.

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I will keep this post short since I am still a little bit dizzy. What I did was that I roasted the fennel wedges with soy sauce and olive oil for 30 minutes until it’s caramelized. I found it tastes better in this way.

You will see I used a mixture of short grain rice and black rice in this recipe because my husband does not like black rice much. However, I really love black rice. So I added some shot grain rice to make the texture softer than just black rice.Β You can also replace the chick stock with vegetable stock. In that way, it will become a complete vegetarian dish. πŸ™‚

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INGREDIENTS

  • Fennel bulb – 1
  • Large Portobello mushrooms -2, chopped
  • Red capsicums – 2, diced
  • Onion – 1, diced
  • Green beans – 100 g, chopped
  • Soy sauce – 1 tsp (roast fennel)
  • Olive oil – 3 tsp (roast fennel)
  • Black rice – 100 g
  • Short grain rice – 200 g
  • Olive oil – 1 , 1/2 tablespoons (sautΓ© the vegetables)
  • Soy sauce – 1 tablespoonΒ (sautΓ© the vegetables)
  • Chicken stock – 3 tablespoons (sautΓ© the vegetables)
  • Lemon juice – 2 tablespoons
  • Chicken stock – 1/3 cup
  • Parmesan cheese – 50 g, grated
  • Salt and Pepper

INSTRUCTIONS

  1. Preheat over to 190ΒΊ C.
  2. Prepay a baking tray and line with baking paper. Β Spray some olive oil.
  3. Slice the fennel into wedges and place on the baking paper.
  4. Mix 1tsp soy sauce and 3 tsps olive oil in a little bowl. Brush both sides of the fennel with the sauce.
  5. Roast for 30 minutes.
  6. While the fennel is roasting, cook the rice.
  7. Heat a frying pan over medium heat, add 1 1/2 tbsp olive oil. Cook the onion until it’s soft. Add the mushroom, green beans, capsicums, 1tbsp soy sauce and 3 tbsps chick stock. Cook for three minutes until all vegetables are just cooked.
  8. Add the cooked rice and vegetables in a large mixing bowl. Add lemon juice and 1/3 cup chicken stock. Mix well. Salt and pepper to taste.
  9. Spoon the mixture into a baking tray. Arrange the roasted fennel Β on top. Sprinkle with Parmesan cheese.
  10. Reduce oven temperature to 180ΒΊ C. Bake for 15 minutes.
  11. Serve warm with fresh lemon wedges.

I hope you enjoy the recipe, and have a wonderful weekend! xx

 

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