Peppercorn, Black, 30 Mesh

Recipe to try

Fennel & Tomato Rice Pilaf Bowl with Peppercorn, Black, 30 Mesh

Serves: 4

Ingredients

• ¼ teaspoon Peppercorn, Black, 30 Mesh
• 1 tablespoon Arbequina Extra Virgin Olive Oil
• 1 tablespoon lemon juice
• 2 cups thinly sliced fennel bulb
• 2 cups cherry tomatoes, halved
• 1 tablespoon neutral cooking oil
• 1 cup dry white rice
• 2 cups water
• ¼ cup toasted sliced almonds

Method

1. Mix the featured seasoning with the olive oil and lemon juice.
2. Cook the rice with the 2 cups water according to its package.
3. Heat the neutral oil in a large skillet over medium heat. Add thinly sliced fennel bulb and cherry tomatoes, halved. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
4. Fluff the rice and fold in the cooked vegetables and prepared seasoning mixture. Finish with the almonds.