Wild rice with orange & fennel
- Preparation and cooking time
- Serves 4
- 200g basmati & wild rice
- 1 large fennel bulb , halved then cut into slices
- 1 tbsp olive oil
- 2 large oranges
- small pack coriander , chopped
- STEP 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.
- STEP 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.