Vegetable Pan

For the guardian angel vegetable pan, cook the 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 braise in their own liquid, add a little water if necessary.

To the al dente vegetables stir in ½ tsp guardian angel spice flowers.

Mix with the rice, serve and sprinkle with the guardian angel spice blossom mixture, decorate with fresh sage sprigs.

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