Fennel Rice
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup extra virgin olive oil
- 1medium onion, chopped
- 2garlic cloves, minced
- 1pound fennel (2 medium bulbs), trimmed, cored and diced small
- Salt to taste
- 1cup long grain rice, such as basmati, rinsed, or coarse bulgur
- 2½cups water
- ¼cup chopped fresh parsley
- ¼cup chopped fresh dill
- Freshly ground pepper
Nutritional analysis per serving (6 servings)
195 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 4 grams protein; 539 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 3 tablespoons olive oil over medium heat in a deep, lidded skillet or a wide, lidded saucepan. Add onion and cook, stirring often, until tender, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Stir in fennel, add a generous pinch of salt, and cook, stirring often, until fennel has wilted and softened, about 8 minutes. Stir in rice or bulgur and stir to coat with olive oil.
- Step 2
Add water, salt, pepper, parsley and dill and bring to a boil. Reduce heat to low, cover and simmer 20 to 30 minutes, until rice or bulgur is soft and liquid absorbed. Remove from heat, uncover and place a towel across the top of the pan. Return lid and let sit for 10 minutes. Serve hot, with the remaining olive oil drizzled over the top.
- Advance preparation: You can make this a day ahead and reheat in a pan, in a medium oven or in the microwave. It will keep for 3 or 4 days in the refrigerator.
Private Notes
Comments
I used a shallot instead of an onion and dried herbs instead of fresh. Next time I might reduce the water just a touch. This was delicious.
Instead of adding rice (jasmine) to the veggies, I cooked it separately. Made it lighter and fluffier. Also sautéed finely chopped carrot with the fennel. Was very pretty. And tasty.
Fabulous! I substituted the rice for farro and cooked it separately. Added the cooked farro to the fennel sauté. Delicious. Whether you use rice, farro, barley, bulgur or quinoa, I'd recommend cooking it separately and then combining at the end.
Super good! I didn't want the herbs to cook for a long time so I just added them (incl. fennel fronds) add the very end. Easy & so yummy!
Pretty good, but not the most exciting use for fennel. I made it as written, except I skipped the dill, as per a previous comment. I barely tasted the onions, perhaps because of the long cooking time or maybe I just had old onions. Didn’t taste the garlic at all either though. Because of that, the dish felt underseasoned. I’m not sure I would make it again. Cook time and water amount were spot on, so I don’t understand those comments.
This was really good. I'd never had fennel before, and I was surprised it was so fragrant! However, I echo other comments that it NEEDS lemon juice added at the end; there was just a lack of acidity to balance out the other strong flavors. I will try again in the future with feta, as others suggested.