Summary

Ingredients

• 160 g brown rice, = 1 cup
• 320 g water, = 2 cups
• 0.5 teaspoon ½ turmeric
• 500 g fennel
• water
• 100 g sunflower seeds, toast
• 50 g desiccated coconut
• 1 teaspoon turmeric
• possibly fat, for greasing the casserole dish
• 1 pinch (s) sugar
• 1 ½ teaspoon herbal salt
• 250 g coconut milk

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Instructions

1. 2 a 1.5 l casserole dish with lid or saucepan
2. Cook brown rice with 0.5 teaspoon turmeric in 2 cups of water for about 35 minutes, then let it swell for another 10 minutes on the heat turned off, transfer to a large bowl.
3. Cover the finely chopped fennel with water and cook until soft to the bite (for me until the water has boiled, then the fennel was almost soft), add to the rice.
4. Roast 100 g sunflower seeds in a dry pan, add half of them to the bowl. Put the other half in a tall container, add 50 g coconut with 1 teaspoon turmeric, which has been lightly roasted, finely puree together until the fat comes out, as well as herbal salt and approx. 250 g coconut milk and mix well with the other ingredients. If it is no longer warm, close the lid and heat.
5. Own recipe