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Fennel stuffed with rice and ham

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


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.

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