- 200g basmati & wild rice
- 1 large fennel bulb, halved then cut into slices
Like Marmite, fennel is something that you either love or hate – its strong aniseed flavour…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…
- 2 large oranges
One of the best-known citrus fruits, oranges aren’t necessarily orange – some varieties are…
- small pack coriander, chopped
Cook the rice following pack instructions. Meanwhile, toss the fennel with olive oil and season. Cook the fennel in a griddle pan on a medium-high heat for 5 mins until softened.
Juice 1⁄2 an orange. Peel the remaining oranges, slice them and cut each slice into quarters. Drain the rice, then stir through the orange juice, orange pieces, fennel and coriander.