Fruity fennel vegetables with rice

Ingredients for 1 servings:

• 90 g jasmine rice
• 1 small fennel bulb(s)
• 1 small bell pepper(s), yellow or orange
• 1 small apple, rosy-cheeked
• 125 ml vegetable stock
• 1 piece(s) ginger (1 cm)
• Pepper from the mill
• Herbal mixture of your choice
• Oil for frying
• Salt if needed

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegan and delicious

Halve the fennel, remove the stalk, and cut the fennel into fine strips. Remove the seeds from the bell peppers and cut them into strips or rings (depending on the size of the peppers. Small snack peppers are ideal). Wash the apple, quarter it, remove the seeds, and cut the flesh into pieces. Cut the ginger into very small cubes. Prepare the jasmine rice according to the package instructions. While the rice is cooking, heat a little oil in a non-stick pan. First, fry the fennel strips and season with a little freshly ground pepper. Then add the bell pepper strips and the apple pieces and season with more pepper. Fry everything gently. After about 5 minutes, pour in the vegetable stock and add the diced ginger. Simmer for another 5 minutes. Finally, season with the herb mixture and a little salt, if desired. Drain the rice and enjoy with the vegetables.