Fennel casserole Loyish

Ingredients for 3 servings:

• 130 g brown rice (medium grain)
• 2 cups water
• 100 g walnuts, lightly roasted + finely chopped
• 900 g fennel
• Water
• ¼ tbsp vegetable broth, granulated
• 20 g ginger, finely weighed
• 3 oranges
• 2 tbsp buckwheat, ground
• 200 ml milk, possibly more
• 200 g sweet cream
• ½ tsp vegetable broth, granulated
• 2 grains of pepper, ground
• Nutmeg, freshly grated
• ½ tsp salt (seasoning salt)
• 1 bay leaf
• 1 pinch of honey
• 30 g ginger, finely weighed
• 125 g Camembert(s) or blue cheese
• Oil (rapeseed oil)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free / egg-free / own recipe

Pour rice into cold water and bring to a boil, reduce heat to low and simmer for about 40 minutes, then turn off and let it simmer for about 10 minutes. Stir in the chopped nuts. Clean and wash the fennel and cut it into thin slices. Add it to the saucepan and cover it with water until just halfway. Add the granulated vegetable stock and finely chopped ginger; it should simmer for at least 20 minutes (we like it soft). Strain, collect, drink or use for another purpose; just don’t throw it away; all the nutrients are still there. Peel the oranges and fillet the flesh. Sauce: Toast the buckwheat flour in a dry pan until lightly fragrant; do not brown. Deglaze with milk and cream. Add granulated vegetable stock, seasoned salt, ground peppercorns, 1 bay leaf, 1 pinch of honey, 20-30g finely chopped ginger, and grated nutmeg and simmer gently. Don’t forget to stir. After about 10 minutes, add the diced Camembert. It doesn’t need to dissolve completely. Brush three 0.75l ovenproof bowls with rapeseed oil. Spread the rice and nut mixture. Place the cooked fennel on top and arrange the orange slices in a circle on top. Pour the sauce over the mixture. Cover and bake in the oven. Do not preheat at around 160°C (fan oven) for 20-30 minutes if all the ingredients were/are still hot. If not, bake for around 10-15 minutes longer. Preheat oven to around 180°C (top and bottom heat) and bake for around 15-20 minutes. Please place the roasting tray (sheet) at the very bottom of the oven in case it boils over. PS: You can use other nuts instead of walnuts; you can skip the roasting, although that would be a shame.