This is what I ate for supper tonight. It was one of those days when the fridge was bare. Well, apart from a forlorn fennel bulb and some cherry tomatoes, so I had to use a bit of imagination! I made a cardamom-spiced wild rice pilaf with sultanas and almonds and simply blanched then roasted the fennel (with the tomatoes and some garlic) until the edges curled up and caramelised - it always surprises me just how delicious roasted fennel is. I also sprinkled on some Parmesan just towards the end of cooking, which made it even stickier. Not bad for an empty fridge supper and, bonus, I unintentially took part in a Meat Free Monday – this is what it’s all about.
Serves 1
- Preheat the oven to 200˚C. Trim the base and top off 1 Fennel Bulb, cut in half and then cut again into 4 thin slices. Parboil for 4 minutes, drain, and place in a baking tray. Add a handful of Cherry Tomatoes and a few unpeeled but smashed Garlic Cloves. Drizzle with olive oil and place in the oven for 20 minutes.
- Meanwhile, melt a knob of Butter in a small saucepan and add 60g Wild Rice, 3 Cardamom Pods and a Bay Leaf. Stir to coat and then pout in enough boiling water to just cover the rice. Simmer for 15-20 minutes until cooked.
- Sprinkle a handful of Parmesan Cheese over the cooking fennel and return to the oven for 5 minutes.
- Drain the rice and discard the cardamom and bay leaf. Into this stir1 tbsp of Flaked Almonds, 1 tbsp Sultanas and a knob of butter. Spoon onto a plate and top with the sizzling fennel and tomatoes. Sprinkle any spare fennel fronds over the top and serve.
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