1 cup uncooked brown rice
2 1/4 cups water
1 large fennel bulb
a large knob of ghee or olive oil
1 onion, thinly sliced
2 tsp fennel seeds
1/2 tsp (0,5 g) ground saffron
1/2 tsp dried thyme
1 clove garlic, crushed
3 tbsp tomato paste
1 cup water
sea salt and freshly ground pepper, to taste
1 handful fennel greens or flat-leaf parsley
Rinse the rice thoroughly, drain and place in a medium sauce-pan together with the water. Bring to a simmer, cover and lower the heat and cook for 40 minutes. Drain any excess water. Ready to serve.
Trim off the stalks and greens from the fennel bulb. (Minces the greens for a garnish, if there are none, you can use parsley.) Halve the bulb lengthwise and cut the halves into wedges about 1, 5 inches/4 cm at the widest part. Halve and divide the zucchini and cut into wedges.
Heat the ghee in a wide sauté pan over medium-high heat. When hot, add the onion and fennel seeds, saffron and thyme and cook for a few minutes while stirring occasionally. Add the fennel- and zucchini wedges and cook them until golden, turning them and the onions occasionally. Once they are well colored, add the garlic, stir in the tomato paste, and then add the water and salt & pepper. Scrape the pan to release the juices, then cover and simmer until the vegetables are tender, about 15 minutes.
Serve with brown rice and fennel greens.