Go Back Email Link
+ servings
Fenchel-Gratin mit Wildreis vegan

Fennel gratin with wild rice and creamy coconut sauce

Ari
Try the fennel gratin with wild rice, it's vegan and has a slightly cheesy taste thanks to a creamy coconut sauce with yeast flakes...
No ratings yet
Prep Time 50 minutes
Cook Time 20 minutes
Course Casserole, gratin, stir-fry vegetables
Cuisine Asia
Servings 2 portions
Calories 234 kcal

Equipment

  • rice cooker*
  • Knife*
  • cutting board*
  • casserole dish*

Ingredients
  

for the rice:

  • 200 G black jasmine rice*
  • 500 ml vegetable broth

for the fennel:

  • 2 fennel bulb
  • 1 tbsp. lemon juice
  • Salt

for the casserole:

to serve:

  • Shichimi Togarashi* yep chili pepper
  • fennel green
  • lemon wedges

Instructions
 

Cook rice:

  • Cook rice according to package directions with vegetable broth. My Thai Black Jasmine Rice cooks for about 60 minutes until done. I use this rice cooker for this, it always does it perfectly.
  • If you don't have a rice cooker, you can of course use a saucepan.
    1. Wash rice once or twice.
    2. Slowly heat the rice with twice as much salted water/vegetable stock in a closed saucepan and bring to the boil.
    3. Reduce heat, stir and simmer gently, covered, for about 50 minutes.
    4. After 50 minutes, remove the rice from the heat and let it rest for another 10 minutes.
    5. Fluff up with a fork.

Prepare fennel:

  • While the rice is cooking, we pre-cook the fennel a bit so that it is perfectly soft in the casserole.
  • Clean the fennel and cut into rough wedges.
  • Bring a shallow pot of water to a boil. Add salt and the lemon juice. Cook the fennel slices for 7 to 10 minutes, depending on their size.
  • When cooked, the outsides should be almost tender and the hearts a bit firm.

Prepare sauce:

  • Mix the coconut milk with the flaxseeds, yeast flakes, lemon juice, Chinese five-spice powder and herbs de Provence. Season with salt and pepper.

the casserole:

  • Preheat the oven to 200°C (180°C for a fan oven).
  • Mix the rice with the coconut sauce and spread in the casserole dish.
  • Place the pre-cooked fennel pieces on the rice and press in slightly. Brush the fennel with a little olive oil and bake in the oven for another 20 minutes.
  • If the fennel threatens to get too dark, put some aluminum foil over it.

Arranging and serving:

  • Serve your fennel gratin with lemon juice, some shichimi togarashi and/or fresh fennel greens.

Nutrition

Serving: 1Port.Calories: 234kcalCarbohydrates: 34gProtein: 7gFat: 7g
Keyword fennel casserole, Fennel gratin, Fennel Rice Casserole, vegan casserole
Tried this recipe?Mention @ArisFoodblog or tag #ArisFoodblog!