Camargue Red Rice With Fennel Confit

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Juls' Kitchen


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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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