Fennel vegetables with fish

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
• 100 g smoked fish fillet(s) (trout)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

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

2 a 1.5 l lidded casserole dish: 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 this until the water was gone, by which time the fennel was almost tender), 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, along with 50 g coconut and 1 tsp lightly toasted turmeric. Blend until the fat is rendered, then add herb salt and about 250 g coconut milk, and mix well with the other ingredients. Cut 100 g fish fillet into pieces and fold in. If the mixture is no longer warm, close the lid and heat; do not bake. My own recipe.