Roasted fennel and carrots with herb rice

Method

1. 1

   Step 1

   Preheat the oven to 210 °C conventional / 190 °C fan. Trim dry stalk ends and any damaged outer layer from the fennel. Cut the bulbs into wedges about 2 cm wide, keeping a little core attached to each wedge to hold it together. Cut the carrots diagonally into slices about 1 cm thick.

2. 2

   Step 2

   Toss the vegetables with 1 tbsp plus 2 tsp olive oil, the chopped rosemary and half the salt. Arrange in a single layer on a baking tray lined with baking paper. Roast for 30–35 minutes, turning halfway through. Both vegetables should be tender and golden at the edges. Give any firm pieces a few extra minutes in the oven.

3. 3

   Step 3

   Meanwhile, briefly rinse the rice in a sieve under running water and drain. Bring 300 ml fresh water and the remaining salt to the boil in a small saucepan, then add the rice. Cover and cook on the lowest heat for approximately 12–15 minutes, following the packet instructions. Use the manufacturer's water ratio if it differs for your particular rice.

4. 4

   Step 4

   Once the rice is tender and the water has been absorbed, remove from the heat and leave covered for 5 minutes. Fluff with a fork, then stir in the remaining 1 tsp olive oil and 1 tbsp chopped parsley.

5. 5

   Step 5

   Divide the herb rice between two plates. Add the roasted fennel and carrots with any tray juices, then scatter over the remaining 1 tbsp parsley. Serve freshly prepared.