Italian Fennel Pan

Summary

Ingredients

• 2 teaspoons oil
• 1 large onion (s)
• 1 red pepper (s)
• 1 tuber fennel
• 100 ml vegetable stock
• 4 tomato (s)
• some oregano, dried
• some thyme, dried
• salt and pepper
• 2 tablespoon basil, fresh
• 100 g rice
• Salt water

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Instructions

1. Dice the onion, cut the peppers and fennel into strips, quarter the tomatoes. Prepare the remaining ingredients.
2. Heat the oil in a pan and sweat the onion cubes until translucent. Add the pepper and fennel strips to the onion and stir-fry for three minutes. Pour in the broth and cook covered for 15 minutes. In the meantime, prepare the rice in the salted water as usual.
3. Add the quartered tomatoes to the vegetables and season with oregano, thyme, pepper and a little salt. Steam the vegetables for another five minutes. Cover the Italian fennel pan with basil and serve with rice.