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.