Italian fennel pan

Ingredients for 2 servings:

• 2 tsp oil
• 1 large onion(s)
• 1 red bell pepper(s)
• 1 bulb(s) of fennel
• 100 ml vegetable stock
• 4 tomatoes
• some oregano, dried
• some thyme, dried
• salt and pepper
• 2 tbsp basil, fresh
• 100 g rice
• salt water

Instructions

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

made easy and quick

Dice the onion, slice the bell pepper and fennel, and quarter the tomatoes. Gather the remaining ingredients. Heat the oil in a pan and sauté the diced onion until translucent. Add the bell pepper and fennel strips to the onion and fry for three minutes, stirring. Pour in the stock, cover, and simmer for 15 minutes. Meanwhile, cook the rice in salted water as usual. Add the quartered tomatoes to the vegetables and season with oregano, thyme, pepper, and a little salt. Sauté the vegetables for another five minutes. Garnish the Italian fennel pan with basil and serve with rice.