Spanish fennel, olive and tomato rice

This is great for feeding a hungry crowd and is vegan and gluten-free!

Ingredients

Instructions

1. Heat the oven to 160°C/gas 4. Heat the oil in a wide, shallow ovenproof casserole or large frying pan. Fry the onion and fennel until the fennel is tender when pierced with a knife, about
   10-15 minutes. Add a splash of water if the onion starts to catch. Add the garlic and spices and fry for another minute.
2. Add in the rice, and fry for a few minutes, mixing with the veg. Pour over the stock, add the bay leaves and season well, as the rice will absorb quite a bit of salt. Bring to a simmer, then stir in the tomatoes and olives, and transfer to the oven, uncovered.
3. Bake for
   30-35 minutes until the rice is tender and the stock has been absorbed. Cover with a lid or baking sheet and leave to steam for
   10 minutes. Scatter with the parsley and squeeze over the lemon before serving with more lemon wedges.

Nutrition