A NOTICE

• Whether warm or cold. You can enjoy the salad either way. If the fennel is consumed warm, it should be steamed.
• Cut the onion into small cubes and sauté in a little oil, add the rice and pour the vegetable stock. Simmer this for about 25 minutes.
• Cut the fennel bulb into small cubes.
• Cut the pomegranate in half and beat over a bowl, collecting the liquid.
• Mix soy milk with oil and pomegranate juice. Add salt and parsley.
• Mix everything and let it flow through.