Fennel in Orange and Fig Cream with Wild Rice
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 70 g wild rice or trirano rice
- 1 small onion (s)
- 0.5 ½ fennel
- 200 ml orange juice, freshly squeezed
- 150 ml cream
- 1 teaspoon stock powder, instant
- pepper
- Curry powder
- 2 soft figs, dried, finely chopped
- possibly milk if required
Print Recipe
Pin Recipe Instructions
- Cook the rice in salted water according to the instructions on the packet.
- Clean and dice the onion, clean the fennel and cut into bite-sized pieces, cut off the greens and keep them for decoration.
- Fry the onion and fennel in oil, deglaze with the orange juice and simmer a little. Pour in the cream, then add the stock, pepper and curry to taste. Add the dried figs cut into small pieces. Let everything simmer together for about 10 minutes. If necessary, lengthen the sauce with a little milk.
- Turn the rice into a mound on a plate, serve the fennel in orange and fig cream and sprinkle with the fennel greens.
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