Fennel in orange and fig cream with wild rice

Ingredients for 1 servings:

• 70 g wild rice or Trigrano rice
• 1 small onion(s)
• ½ fennel
• 200 ml orange juice, freshly squeezed
• 150 ml cream
• 1 tsp instant bouillon powder
• pepper
• curry powder
• 2 soft figs, dried, finely chopped
• possibly milk if needed

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cook the rice in salted water according to the package instructions. Peel and dice the onion, trim the fennel and cut into bite-sized pieces, trimming the green parts and reserving them for garnish. Sauté the onion and fennel in oil, deglaze with the orange juice, and simmer slightly. Add the cream, then season with stock, pepper, and curry powder. Add the chopped dried figs. Simmer everything together for about 10 minutes. If desired, thin the sauce with a little milk. Turn the rice out onto a plate in a mound, arrange the fennel in the orange and fig cream next to it, and serve sprinkled with the fennel greens.