Wild Fennel & Rice Salad
This is a family favourite. Taken from my grandpa and adapted slightly with our own twist. It’s the sort of salad you can throw anything and everything in, so it’s a safe way to get creative in the kitchen if you’re one to stick to recipes. Perfect for summer dinner parties (serve alongside fish, salads or chicken) or for packed lunches and add hummus, a boiled egg or smoked fish. We love easy, versatile meals which make the most of what’s in season and use the whole of an ingredient. So this one is a great zero-waste/maximum taste recipe. Fennel is in season from June until September in the UK and if you’re lucky enough to find it growing wild you can pick the tops and buy the bulbs separately to ensure they grow again next year.
1 cup Wild Rice
1 cup Basmati Rice
1 Red onion (sliced into 1cm half moons)
2 cups water
1 cup vegetable or chicken stock + 4 strands of saffron
2 fennel bulbs + tops if you can get them
Thumb sized piece of ginger
2 cloves garlic
2 tbsp maple syrup
2 spring onions
Put washed basmati and wild rice into a pan with water, saffron and stock. Bring to a boil, place a lid on the pan and simmer on a low heat for 12 mins or until all the water has been absorbed. Turn off the heat and leave for 15 mins with the lid on. Add to a large bow.
Whilst the rice is cooking chop the fennel bulb into 1cm slices, keep the tops and set aside. Roast at 180 for 15 mins.`
Fry the onions on a low heat with olive oil for 15 mins. Add ginger, garlic and once brown add the maple syrup, turn up the heat for 30 seconds to caramelise.
Add fennel, onions, garlic, ginger, nuts, spring onions, lemon and olive oil to the rice. Stir well and serve along side other salads, halloumi or whatever you fancy.