Camargue Red Rice With Fennel Confit
Ingredients
- 2 medium spring onions
- 50 ml extra virgin olive oil
- 100 g Camargue red rice
- 150 g fresh tomatoes, diced
- 1 bouquet garni (made with 3 stalks of parsley, 2 sprigs of thyme, 1 bay leaf, 1 sprig of wild fennel and 1 spring of fresh oregano)
- 500 ml vegetable broth
- 150 g fennel diced
- salt and pepper
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