Alkaline Diet Recipe #108: Fennel with Brown Basmati Rice


Fennel
with Brown Basmati Rice is one of my favourite quick alkaline recipes, which is so simple to make and perfect for cooking during the week. The whole recipe does not only take below half an hour to prepare, but also tastes delicious and is healthy too!

Fennel has a slight anis taste and contains a myriad of health benefits. It has got unique phytonutrients with antioxidants and gives immune support. It is rich in folate, fiber, potassium and Vitamin C which are beneficial for cardiovascular and colon health.

The other ingredients are onion, garlic and fresh parsley which are also alkalising and are packed with nutrients.

If you are also sometimes struggling to cook simple and easy recipes in the week which are healthy and alkalising at the same time, then definitely give this recipe a go.

Fennel with Brown Basmati Rice

Serves 2

Ingredients

6 large fennel bulbs
1 large onion
2 garlic cloves
A bunch of fresh parsley
Yeast-free vegetable stock
2 tbsp olive oil
Himalayan crystal salt or celtic sea salt
Freshly ground black pepper
Brown basmati rice, cooked per instructions

Instructions

Wash and drain the fennel bulbs. Cut off the stalks, cut the bulbs in half and cut out the hard stalks. Cut the bulbs into quarters. Peel the onions and garlic and chop into fine pieces.

Alkaline Diet Recipe Book BannerIn the meantime cook the basmati rice as per instructions.

Gently heat the olive oil in a large fryin pan and gently fry the onions until they start to soften. Add the fennel pieces and garlic and gently fry for about 2-3 minutes. Add hot yeast-free vegetable stock to the pan until the vegetables are slightly covered. Cover the pan with a lid, turn down the heat to the lowest setting and let everything cook for about 20 minutes until the fennel is tender, but not overcooked.

Wash and dry the parsley and chop into fine pieces. Season with salt and pepper and sprinkle the parsley over the vegetables.

Serve the vegetables on top of the rice.

Enjoy!

 

Fennel with Brown Basmati Rice
Serves 2
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Ingredients
  1. 6 large fennel bulbs
  2. 1 large onion
  3. 2 garlic cloves
  4. A bunch of fresh parsley
  5. Yeast-free vegetable stock
  6. 2 tbsp olive oil
  7. Himalayan crystal salt or celtic sea salt
  8. Freshly ground black pepper
  9. Brown basmati rice, cooked per instructions
Instructions
  1. Wash and drain the fennel bulbs. Cut off the stalks, cut the bulbs in half and cut out the hard stalks. Cut the bulbs into quarters. Peel the onions and garlic and chop into fine pieces.
  2. Alkaline Diet Recipe Book BannerIn the meantime cook the basmati rice as per instructions.
  3. Gently heat the olive oil in a large fryin pan and gently fry the onions until they start to soften. Add the fennel pieces and garlic and gently fry for about 2-3 minutes. Add hot yeast-free vegetable stock to the pan until the vegetables are slightly covered. Cover the pan with a lid, turn down the heat to the lowest setting and let everything cook for about 20 minutes until the fennel is tender, but not overcooked.
  4. Wash and dry the parsley and chop into fine pieces. Season with salt and pepper and sprinkle the parsley over the vegetables.
  5. Serve the vegetables on top of the rice.
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