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Whole grain rice with fennel and coconut milk

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Ingredients for 2 servings:

  • ½ cup rice (whole grain)
  • ½ bulb(s) of fennel
  • ½ zucchini
  • ½ kohlrabi
  • 1 carrot(s)
  • coconut milk
  • 1 tsp oil (walnut)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Cook the whole-grain rice with about 1 liter of water in a large pot for about 40 minutes. Chop the vegetables and sauté them in a little water. Once the rice is cooked, chop it with the vegetables and vegetable water, a splash of coconut milk, and oil, or puree it for babies without teeth.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Whole grain rice with fennel and coconut milk