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