Fennel Confit With Kalijira Rice And Olives
Published February 6, 2001
- Total Time
- 2 hours
- Rating
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Ingredients
3 shallots
2 ¾ cups plus 1 tablespoon extra virgin olive oil
2 small bulbs fennel, trimmed
3 cloves garlic
2 bay leaves
2 sprigs thyme
2 teaspoons red wine vinegar
1 teaspoon sugar
1 cup kalijira, jasmine or Basmati rice
Salt and freshly ground black pepper
1 tablespoon butter
¼ cup pitted calamata olives, slivered lengthwise
1 tablespoon whole-grain mustard
1 ½ teaspoons Dijon mustard
1 teaspoon white-wine vinegar
1 tablespoon balsamic vinegar
2 tablespoons vegetable broth
Nutritional analysis per serving (4 servings)
55 grams carbs; 8 milligrams cholesterol; 1626 calories; 113 grams monosaturated fat; 16 grams polyunsaturated fat; 23 grams saturated fat; 156 grams fat; 6 grams fiber; 858 milligrams sodium; 6 grams protein; 9 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
Preheat oven to 250 degrees. Peel 2 shallots and place in a small baking dish. Add ½ cup olive oil and set aside. In a small deep baking dish, combine fennel, 2 unpeeled garlic cloves, bay leaves, thyme and 2 cups oil. Cover both dishes. Bake shallots until tender, about 1 hour. Bake fennel until very tender, about 1 ½ hours.
- Step 2
When shallots are baked, drain on paper towels and transfer to baking sheet. Sprinkle with red-wine vinegar and sugar, and return to oven until dry, 2 to 3 minutes. When fennel has baked, remove from heat and keep warm.
- Step 3
Peel and mince remaining shallot and remaining clove garlic. Place a saucepan over medium-low heat. Heat 1 tablespoon oil, and add minced shallot and garlic. Sauté until translucent, about 3 minutes. Rinse and drain rice and add to pan. Stir until thoroughly coated with oil. Add 1 ¼ cups water and a pinch of salt. Bring to a boil. Cover and reduce heat to low. Simmer until water is absorbed, 10 to 15 minutes. Remove from heat and let stand covered for a few minutes. Chop roasted shallots. Fluff rice with a fork, and fold in roasted shallots, butter and olives. Keep warm.
- Step 4
While rice cooks, prepare vinaigrette: In a small bowl, whisk together whole-grain mustard, Dijon mustard, white-wine vinegar, balsamic vinegar and broth. Slowly whisk in remaining ¼ cup oil. Season to taste with salt and pepper.
- Step 5
To serve, cut each fennel bulb into quarters. Divide rice among four plates, and place two pieces of fennel on each plate. Drizzle vinaigrette over and serve.
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