This zingy rice side dish combines bold flavours of orange, fennel and coriander – a great accompaniment to grilled meat or fish
Ingredients
- 200g basmati & wild rice
- 1 large fennel bulb, halved then cut into slices
- 1 tbsp olive oil
- 2 large oranges
- small pack coriander, chopped
Method
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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.
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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.