Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
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
Print Recipe
Pin Recipe Instructions
- Dice the onion, cut the peppers and fennel into strips, quarter the tomatoes. Prepare the remaining ingredients.
- 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.
- 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.
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