This zingy rice side dish combines bold flavours of orange, fennel and coriander - a great accompaniment to grilled meat or fish
Nutrition and extra info
- Healthy
- Gluten-free
- Vegetarian
- Vegan
Nutrition: per serving
- kcal253
- fat4g
- saturates1g
- carbs46g
- sugars10g
- fibre5g
- protein6g
- salt0g
Ingredients
- 200g basmati & wild rice
- 1 large fennel bulb, halved then cut into slices
Fennel bulb
Like Marmite, fennel is something that you either love or hate – its strong aniseed…
- 1 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 large oranges
Orange
or-angeOne of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- small pack coriander, chopped
Method
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.
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.
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