John Myers
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Oriental Rice with Mixed Fennel Salad
The perfect oriental rice with mixed fennel salad recipe with a picture and simple step-by-step instructions.
- 1 Cup Basmati rice
- 1 tuber Fennel
- 3 piece Sweet peppers
- 0,5 piece Red onion
- 4 leaves Sage
- 4 leaves Basil
- Turmeric, salt, pepper, baharat, garlic powder, olive oil
- 0,5 Juice of one lemon
- 4 piece Cocktail tomatoes
rice
- 1 cup rice = 2 cups water boil rice
- When the rice is ready, pour off the water and season the rice
- Season the rice with baharat, turmeric, salt and pepper and add a dash of oil and mix everything together.
- To form such turrets, simply put the rice in a cup and then place it on a plate and slowly lift the cup and garnish with 2 leaves of sage
fennel salad
- Cut off the fennel greens, cut the fennel in half and remove the disturbance. (Fennel green can be used as a decoration)
- Cut the paprika into thin strips, chop the fennel, halve the tomatoes, chop the onion and put everything in a bowl
- Now add the lemon juice, salt, pepper and oil and mix well.
- Arrange on the plate and garnish with basil leaves
- My tip: Different types of pepper and salt result in an aromatic new taste. (Parisian pepper mix, lemon pepper, Voatsiperiferypfeffer, gourmet pepper, Szechuan pepper) (Kala Namak salt, Tequila lemon salt, Black Forest smoked salt, pyramid salt, Kalahari salt)
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