Recipe - Wild Rice, Fennel and Almond Salad

Ingredients

• 50g butter
• Bunch of shallots chopped
• 2 bulbs fennel finely chopped
• 2 cups rice (all wild or a combination of wild and brown)
• Chicken stock (proportionate to the amount of rice)
• ½ bunch parsley, finely chopped
• 200g dryroasted almonds, coarsely chopped

Method

1. Melt butter in a saucepan
2. Add shallots
3. Add fennel
4. Add rice and Chicken stock
5. When rice is cooked cool down.
6. Stir through the parsley and dry roasted almonds
7. Season to taste and serve.
8. N.b sometimes I cheat and put the rice and stock in a rice cooker, then cook the shallots and fennel in a saucepan then transfer it in to the rice cooker when they’re cooked.