Ingredients
- 1 bulb fennel
- 1 pepper (red)
- 425 ml chicken broth
- 120 gr parmeasan cheese (grated)
- 120 gr long rice (grain)
- 60 ml olive oil
- 60 ml wine (white)
- 16 ml olive oil in skillet
- 2 gr droed thyme
- some salt
stir fry vegetables approx 3 minutes. Add wine, cover and cook 5 minutes. To serve, make a layer of rice on dish, cover with chicken cutlets and top with fennel and pepper.
