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Ingredients
¾ cup long grain rice
1 ½ cups water
1 teaspoon fennel seed
8 ounces whole red onion or 7 ounces chopped, ready-cut red onion (1 ⅔ cups)
1 teaspoon olive oil
1 pound fennel to yield 1 cup chopped fennel
10 small oil-cured black olives
⅛ teaspoon salt
Freshly ground black pepper to taste
Nutritional analysis per serving (2 servings)
85 grams carbs; 415 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 11 grams fiber; 397 milligrams sodium; 9 grams protein; 14 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, water and fennel seed, and bring to boil; reduce heat, cover and simmer, cooking a total of 17 minutes, until the rice is tender and the liquid has been absorbed.
- Step 2
Chop whole onion.
- Step 3
Heat a medium nonstick skillet until it is very hot, reduce the heat to medium high, add oil and saute onion until it softens and browns.
- Step 4
Meanwhile, trim stalks from fennel, remove tough outer layer from bulb and cut fennel into julienne strips. Add to onion as it browns, and continue cooking.
- Step 5
Pit the olives; then, add to the onion and fennel and continue cooking until the rice is done.
- Step 6
Stir the rice into the onion and fennel, season with salt and pepper and serve.
Private Notes