Rice and Lentils with Roasted Fennel and Cherry Tomatoes

We were back on the roasted fennel last night. I was going to make a fennel salad but when it began to rain it lost it’s appeal and we ended up eating cooked food. The rice and lentil recipe is from the Moorish cookbook and is a little more upmarket than the name suggests. Puy lentils are cooked with a cinnamon stick, onion and bay leaf and then dressed with some olive oil and the rice is cooked risotto style with onion, white wine, vegetable stock and Parmesan cheese. The two are then gently mixed together and we ate them with roasted the fennel and tomatoes. It was sublime. It’s a surprisngly elegant dish.

We had green beans dressed with a lemony vinaigrette on the side.

About lettercollumkitchenproject

A cook that gardens. Sun addict. Not a good addiction in West Cork hence the travel addiction. Add in a splotch of kitchen snooping while away, a big walled organic garden while home and a kitchen full of a bit of everything. Runs an organic bakery/delicatessen/food shop with her husband using food from the garden and the years of accumulated kitchen snooping. Check out the shop and garden at www.lettercollum.ie View all posts by lettercollumkitchenproject

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