Golden Fennel Rice
If you can’t tell, we’re mad for a one-pan rice dish at the moment. Cue our Golden fennel rice with lemon yoghurt - It is quite literally sunshine in a pan. Packed with veg and with a creaminess from the coconut milk, its topped off with lemon infused yogurt and a handful of flaked almonds.
Serves
Ingredients
For the Fennel
<item-todo-done>3 tbsp vegetable oil<item-todo-done><item-todo-done>2 large fennel bulbs<item-todo-done>
For the Rice
<item-todo-done> olive oil<item-todo-done><item-todo-done>50g plant-based butter<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>1 carrot<item-todo-done><item-todo-done>200g smoked tofu<item-todo-done><item-todo-done>3 cloves of garlic<item-todo-done><item-todo-done>1 tsp ground turmeric<item-todo-done><item-todo-done>1 tsp ground ginger<item-todo-done><item-todo-done>1 tsp ground coriander<item-todo-done><item-todo-done>¼ tsp ground cinnamon<item-todo-done><item-todo-done>1 tsp curry powder<item-todo-done><item-todo-done>¼ tsp chilli powder<item-todo-done><item-todo-done>250g basmati rice - and wild<item-todo-done><item-todo-done>75g sultanas<item-todo-done><item-todo-done>1 x 400ml can of coconut milk<item-todo-done><item-todo-done>250g vegetable stock<item-todo-done><item-todo-done>25g parsley<item-todo-done><item-todo-done>30g flaked almonds<item-todo-done><item-todo-done>100g plant-based yoghurt<item-todo-done><item-todo-done>1 lemon<item-todo-done>
Before you start
Deep frying pan | Tongs
Prep the veg
- Slice the fennel into chunky wedges
- Dice the onion
- Use a box grater to coarsely grate the carrot and tofu
- Crush the garlic
Toast the almonds
- Heat the frying pan over a low/medium heat and add the almonds, stirring regularly until lightly toasted
- Transfer to a bowl for later
Caramelise the fennel
- Turn up the heat to medium high and pour in the vegetable oil
- Add the fennel wedges and cook until golden and caramelised, then flip over and cook the other side
- Transfer to a plate
Cook the base
- Add a drizzle of olive oil and the butter to melt
- Cook the onion and carrot until softened
- Add the tofu, garlic and spices and cook for a few minutes
- Stir through the rice and sultanas with a generous seasoning of salt and pepper, mixing everything to coat
- Pour over the vegetable stock and coconut milk
- Nestle the fennel wedges over the top, cover the pan and bring everything to simmer for 15 minutes
- Take off the heat, keeping the lid on and leave to steam for another 10 minutes until the rice has cooked
Finish and serve
- Pick the parsley leaves and finely chop
- Juice the lemon and mix with the yoghurt and seasoning
- Finish the rice with the parsley and scatter over the almonds
- Serve alongside the yoghurt