Grilled Fennel and Cucumber Rice Bowl
What Started it all:
Fennel bulb, Cucumber, rice, grill
A Refreshing Vegan Delight
Ingredients
- 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)
Instructions
- Preheat your grill or grill pan to medium-high heat. You bloody well better not be using a pathetic excuse for a grill!
- In a large bowl, whisk together the sliced fennel and cucumber. Yes, yes, yes, it's a bloody salad!
- 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!
- 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!
- 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!
- Serve immediately and enjoy the bloody hell out of it!
Are you bloody kidding me? You're looking for a vegan recipe? Alright, listen up! You're going to make this bloody dish and you're going to love it!