Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Rice
Sauce
Fennel
To serve
How it's done
Rice
Cook the rice in boiling salted water until soft, drain.
Sauce
Combine the lemon juice and all the other ingredients up to and including the pepper, mix well, add the rice, mix and leave to absorb for at least 1 hr.
Fennel
Mix the fennel, oil and salt, transfer to a baking tray lined with baking paper.
Bake for approx. 25 mins. in a convection oven preheated to 200°C, remove from the oven.
To serve
Add the fennel, spinach, cranberries and pistachios to the rice, mix and garnish with the pomegranate seeds.
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