Rice dish with wild salmon and fennel

Name: rice dish with wild salmon and fennel
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 fennel bulb; 2 tablespoons olive oil; 1 onion finely chopped; 400 g rice white (bag a 1 kg); 2 vegetable stock tablets; 500 g romatomatics; 1 look red salmon wild (213 g); 100 g Gouda cheese mature ground (bag a 175 g)

A tasty recipe. The main course contains the following ingredients: fish, fennel, olive oil, onion (finely chopped), rice (white (bag a 1 kg)), vegetable stock, roma tomatoes, red salmon (game (213 g)) and Gouda cheese (mature ground (bag a 175 g)).

Ingredients

Kitchen Stuff

skillet

Directions

Cut the fennel bulb into strips and keep the green of the fennel.
Bring 800 ml of water to the boil.
Heat the oil in a frying pan and fry the onion and the fennel golden brown.
Add the rice and fry it glassy.
Pour in the water, crumble the bouillon tablets above and stir until the tablets are dissolved.
Cover the pan, put it on a low heat and let the rice and the fennel cook in 15 minutes.
Scoop occasionally.
Cut the tomatoes into cubes, remove the moisture and the seeds.
Cut the fennel green fine.
Divide the salmon into pieces.
Spoon the tomatoes, fennel-greens, salmon and cheese into the rice and warm for another 5 minutes.
Divide the rice dish over 4 plates..