Fennel vegetables with turmeric rice

Ingredients for 2 servings:

• 160 g brown rice = 1 cup
• 320 g water = 2 cups
• ½ tsp turmeric
• 500 g fennel
• Water
• 100 g sunflower seeds, roasted
• 50 g desiccated coconut
• 1 tsp turmeric
• possibly fat, for greasing the casserole dish
• 1 pinch(s) of sugar
• 1 ½ tsp herbal salt
• 250 g coconut milk

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

gluten-free, egg-free, dairy-free, soy-free, vegan

2 a 1.5 l casserole dish with lid or saucepan: Gently simmer brown rice with 0.5 tsp turmeric in 2 cups of water for about 35 minutes, then let it swell for another 10 minutes on low heat. Transfer to a large bowl. Cover the finely chopped fennel with water and simmer until al dente (I did it until the water evaporated, and the fennel was almost soft), then add to the rice. Roast 100 g sunflower seeds in a dry pan and add half to the bowl. Place the other half in a tall container. Add 50 g coconut and 1 tsp lightly toasted turmeric. Blend until the fat is released. Add the herb salt and about 250 g coconut milk, then mix well with the other ingredients. If it’s no longer warm, close the lid and heat. My own recipe.