Cook rice until soft. Cut carrots into 4 cm long thin sticks and fennel into very thin slices.
Sauté in olive oil and freshly grated ginger with lid. Vegetables should simmer in their own liquid, add a little water if necessary.
Stir in ½ tsp guardian angel spice flowers to the al dente vegetables.
Mix with the rice, serve and sprinkle with the guardian angel spice blossom mixture.
Decorate the vegetable pan with fresh sage sprigs.
Preparation Tip:
Great addition to the vegetable pan: fried chicken breast strips.
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