Grilled Fennel and Cucumber Rice Bowl

Grilled Fennel and Cucumber Rice Bowl
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What Started it all:
Fennel bulb, Cucumber, rice, grill

A Refreshing Vegan Delight


  • 1 large fennel bulb, sliced into 1/2-inch thick wedges
  • 2 cucumbers, peeled and sliced into 1/2-inch thick rounds
  • 1 cup cooked white rice
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional)


  1. Preheat your grill or grill pan to medium-high heat. You bloody well better not be using a pathetic excuse for a grill!
  2. In a large bowl, whisk together the sliced fennel and cucumber. Yes, yes, yes, it's a bloody salad!
  3. In a small bowl, mix together the cooked rice, olive oil, salt, and pepper. You'd better not be using that bloody awful pre-cooked rice!
  4. Grill the fennel and cucumber slices for 3-4 minutes per side, or until they're slightly charred and tender. Don't bloody well burn them!
  5. In a large serving bowl, combine the grilled fennel and cucumber, cooked rice, and chopped parsley (if using). Toss to combine. You bloody well better not be serving this in a bloody bucket!
  6. Serve immediately and enjoy the bloody hell out of it!

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