Brown Rice With Fennel And Asparagus
Published April 17, 1993
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
2 tablespoons extra-virgin olive oil
1 cup finely chopped fennel bulb
½ cup finely chopped onion
2 cloves garlic, minced
1 cup brown rice
2 cups chicken or vegetable stock or water
Salt and freshly ground black pepper
1 ½ cups thin asparagus cut in 1-inch pieces
⅓ cup freshly grated Parmesan cheese
Nutritional analysis per serving (4 to 6 servings)
31 grams carbs; 8 milligrams cholesterol; 232 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 8 grams fat; 2 grams fiber; 397 milligrams sodium; 8 grams protein; 3 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
Heat the oil in a heavy two- to three-quart saucepan. Add fennel, onion and garlic and cook very slowly until vegetables are tender and translucent. Stir in rice and cook, stirring, another two to three minutes.
- Step 2
Add the stock or water, bring to a boil and cook uncovered for three minutes. Lower the heat, season the stock to taste with salt and pepper. Simmer covered about 40 minutes, until the liquid is absorbed.
- Step 3
Gently stir in the asparagus, cover the saucepan and set aside for 15 minutes before serving. Serve with a dusting of Parmesan cheese on top.
Private Notes
Comments
I used peas instead of asparagus and it worked well.
Very good and a bit unusual--fennel and asparagus. Added baked tofu to make it a one-dish meal.