HomeFood & drinkRecipe

Fennel stuffed with rice and ham

No rating at the moment! Be the first to

Origin of dish:  Europe
Type of cooking:  Oven
 
Preparation time: 40 minutes
Cooking time: 30 minutes
 
Ingredients (serves 4):


Method:

Melt the onions in the butter. Once golden, pour in the rice with twice its volume in water. Add salt and pepper and bring to the boil.

Cover and leave to cook for about 15 minutes until the rice absorbs the liquid.

Cut the ham into cubes and add to the hot rice.

Add the fennel bulbs to salted, lemon-flavoured boiling water and cook for 30-35 minutes. They should be soft. Once cooked, rinse in cold water and drain on a cloth.

Preheat oven to 240°C (Gas Mark 8).

Cut off the upper stalks of the fennel, remove some of the inner stalks and stuff with the ham and rice.

Grease an ovenproof dish, spread the rice out over the bottom then place the fennels on top. Mix the grated cheese with the crème fraîche and pour it over the fennels.

Bake for 5-6 minutes.

User comments

 
another free recipe every day






More recipes:
Cucumber stuffed with cream of salmon
Mozzarella-wrapped aubergines
Ham-stuffed celery
Ham and spinach rolls
Aubergine and tomato gratin
Grilled vegetable tart
Lamb and aubergine tagine
Vegetable tagine
Aubergine and farfalle pasta
Courgette and aubergine blinis with garlic

Don't miss...
Get Your Caffeine Fix! All The Coolest Coffee Shops In LondonLondon's Most Instagrammable Bars
18 Of The Most Dramatic Celebrity Eyebrow TransformationsPlay Our 2048 Game!
Latest… 26/09/2017
Guides
Videos
Happy Pancake Day! 11 Yummy Pancake Recipes To Make You Drool
Calories in fruits
Growing tomatoes
Superfoods
See all Food and Drink guides
Phil Vickery Pudcast: Pancakes
See all Food and Drink videos
 

Don't miss out!

...Join our newsletter
Get the sofeminine latest straight to your inbox
  OK
Find us on...