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Wild rice with orange & fennel



  • 200g basmati & wild rice
  • 1 large fennel bulb, halved then cut into slices
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate – its strong aniseed flavour…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    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


  1. 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.

  2. 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.

Recipe from Good Food magazine, September 2014