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Golden Fennel Rice

  • Not too tricky
  • 0:45 m
  • 21 ingredients

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: 4

Ingredients

For the Fennel

  • 3 tbsp vegetable oil
  • 2 large fennel bulbs

For the Rice

  • olive oil
  • 50g plant-based butter
  • 1 onion
  • 1 carrot
  • 200g smoked tofu
  • 3 cloves of garlic
  • 1 tsp ground turmeric
  • 1 tsp ground ginger
  • 1 tsp ground coriander
  • ¼ tsp ground cinnamon
  • 1 tsp curry powder
  • ¼ tsp chilli powder
  • 250g basmati rice - and wild
  • 75g sultanas
  • 1 x 400ml can of coconut milk
  • 250g vegetable stock
  • 25g parsley
  • 30g flaked almonds
  • 100g plant-based yoghurt
  • 1 lemon

Before you start

Deep frying pan | Tongs

Step 1

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

Ingredients

  • 2 large fennel bulbs
  • 1 onion
  • 1 carrot
  • 200g smoked tofu
  • 3 cloves of garlic

Step 2

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

Ingredients

  • 30g flaked almonds

Step 3

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

Ingredients

  • 3 tbsp vegetable oil
  • olive oil

Step 4

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

Ingredients

  • 50g plant-based butter
  • 1 tsp ground turmeric
  • 1 tsp ground ginger
  • 1 tsp ground coriander
  • ¼ tsp ground cinnamon
  • 1 tsp curry powder
  • ¼ tsp chilli powder
  • 250g basmati rice - and wild
  • 75g sultanas
  • 1 x 400ml can of coconut milk
  • 250g vegetable stock

Step 5

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

Ingredients

  • 25g parsley
  • 100g plant-based yoghurt
  • 1 lemon