One-pot fennel rice with cherry tomatoes and spring onions

Ingredients for 1 servings:

• 80 g rice
• ½ fennel bulb(s)
• 100 g cherry tomatoes
• 1 bunch of spring onions
• 1 shallot(s)
• 1 garlic clove(s)
• 220 ml vegetable stock
• ½ lemon(s)
• salt and pepper
• Thyme
• chili

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Simple, vegan

Finely dice the shallots and garlic, and thinly slice the fennel. Set the fennel fronds aside for later. Sauté the rice, shallots, garlic, and fennel, then deglaze with the vegetable stock. While the rice simmers with the other ingredients, finely chop the cherry tomatoes, fennel fronds, and spring onions. Stir the rice occasionally, adding a little more liquid if necessary. Just before the rice is cooked, add the remaining vegetables and deglaze with the spices, herbs, and lemon juice.