World Cuisine

Tomato & Fennel Rice

prep 20 mins, plus soaking and standing cook 20 mins
  • 275 g (9 oz) basmati rice
  • 3 tablespoons sunflower oil
  • 4 shallots, finely chopped
  • 2 teaspoons fennel seeds
  • 2 garlic cloves, finely chopped
  • 4 ripe tomatoes, skinned, deseeded and finely chopped
  • 500 ml (17 fl oz) hot water
  • 2 tablespoons finely chopped fresh coriander
  • salt and pepper

Wash the rice several times in cold water, then leave to soak for 15 minutes. Drain thoroughly.

Heat the oil in a heavy-based saucepan and fry the shallots, fennel and garlic for 4—5 minutes. Add the tomatoes and rice and stir-fry for 2—3 minutes. Season well and pour over the measured hot water. Cover tightly, reduce the heat and simmer gently for 10 minutes. Do not lift the lid, as the steam is required for the cooking process.

Remove the pan from the heat and leave the rice to stand, covered and undisturbed, for 8—10 minutes. Fluff up the grains with a fork, stir in the fresh coriander and serve immediately.

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