Braised Fennel and Rice
Published November 9, 1993
- Total Time
- About 45 minutes
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Ingredients
¾ cup long-grain rice
8 ounces whole onion or 7 ounces ready-cut onion (1 ⅔ cups)
1 teaspoon olive oil
1 large clove garlic
1 pound fennel
¼ cup no-salt-added vegetable broth
¾ cup dry white wine
¼ cup no-salt-added tomato sauce
¼ teaspoon hot-pepper flakes
1 teaspoon fennel seed
½ teaspoon ground coriander
½ teaspoon salt
Freshly ground black pepper to taste
Nutritional analysis per serving (3 servings)
60 grams carbs; 321 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 2 grams fat; 8 grams fiber; 576 milligrams sodium; 7 grams protein; 11 grams sugar
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
Combine rice and 1 ½ cups water. Bring to a boil, reduce heat, cover and cook for 17 minutes.
- Step 2
Chop whole onion.
- Step 3
Heat oil in nonstick skillet until it is very hot. Add onion, and saute over medium heat until onion begins to soften and brown.
- Step 4
Meanwhile, mince garlic, and add to onion as it cooks.
- Step 5
Trim fennel and slice very thin. There should be about 4 cups.
- Step 6
When onion begins to dry out, stir in 1 tablespoon of the vegetable stock.
- Step 7
Add fennel, remaining vegetable broth, wine, tomato sauce, hot pepper flakes, fennel seed and coriander. Cover, reduce heat and simmer until fennel is tender, about 7 minutes.
- Step 8
As soon as rice is cooked, stir into fennel mixture and continue cooking.
- Step 9
When fennel is cooked, season with salt and pepper.
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