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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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