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Ingredients
- 2 small fennel bulbs, halved lengthways
- 225g/8oz cherry tomatoes, halved
- 3 tablespoons olive oil
- 2 teaspoons coriander seeds, crushed
- 900ml/11⁄2pt vegetable stock
- 100g/4oz wild rice
- 200g/7oz long-grain white rice
- 2 tablespoons chopped fresh coriander leaves
- juice of 1⁄2 lemon
- salt and freshly ground black pepper
Instructions
- Preheat the oven to 200°C/400°F/Gas mark 6.
- Put the fennel and tomatoes in a roasting tin, drizzle with the oil and
sprinkle with the coriander seeds. Season with salt and pepper. Roast the
vegetables, turning them once or twice, for 40 minutes or until tender. - Meanwhile, bring the stock to the boil in a large heavy saucepan. Add
the wild rice and simmer for 30 minutes. Add the long-grain rice and
continue to cook for 15–20 minutes or until both types of rice are tender.
Drain through a sieve. - Turn the rice and roasted vegetables into a large bowl, and toss to mix.
Sprinkle over the chopped coriander and lemon juice. Serve hot.
