Wholegrain rice with caramelised fennel, Roucoulons Bio and wheatgrass

Ingredients

Preparation

Place the rice in a saucepan with twice the amount of water, and cook over a low heat with the lid on and without stirring for approximately 45 minutes or until all of the liquid has been absorbed. Cut the cheese into wedges. Chop the onion and fennel. Cook the onion and fennel in the olive oil over a medium heat, stirring until golden brown (caramelised). Add the apple juice and reduce the liquid completely. Mix the rice, sautéed mixture, cheese and wheatgrass. Season with salt and pepper. Notes It is very important to cook the rice with the lid on and over a low heat to prevent excessive evaporation. If this happens, the rice will not cook completely. To solve the problem, add more water to allow the rice to continue cooking.