John Myers
Rice Salad with Steamed Fennel and Chunks of Soy
The perfect rice salad with steamed fennel and chunks of soy recipe with a picture and simple step-by-step instructions.
- 300 g Cooked rice
- 1 piece Sliced fennel bulb
- 1 small Chopped onion
- 1 Red Diced paprika
- 8 piece Chunks of soy
- 8 piece Rapeseed oil
- Cook the rice in a light vegetable stock and set aside.
- The soy chunks are boiled in a light vegetable stock for about 3 minutes, then drained (the stock can be kept and used for other purposes) and cut into pieces, also set aside.
- Brown the chopped onion in the oil, then add the grated fennel and sauté a little.
- Peel the skin very thinly from the bell pepper and cut into small pieces.
- Put all ingredients in a bowl, add some seasoning if necessary – I have to season a little carefully at the moment, because this is the transition from the light food to the supplementary food (there is still nothing fried)
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