Braised Fennel and Rice

By Marian Burros

Total Time
About 45 minutes
Rating
(0)
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Ingredients

Yield:3 servings
  • ¾cup long-grain rice
  • 8ounces whole onion or 7 ounces ready-cut onion (1⅔ cups)
  • 1teaspoon olive oil
  • 1large clove garlic
  • 1pound fennel
  • ¼cup no-salt-added vegetable broth
  • ¾cup dry white wine
  • ¼cup no-salt-added tomato sauce
  • ¼teaspoon hot-pepper flakes
  • 1teaspoon fennel seed
  • ½teaspoon ground coriander
  • ½teaspoon salt
  • Freshly ground black pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

321 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 60 grams carbohydrates; 8 grams dietary fiber; 11 grams sugars; 7 grams protein; 576 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

  1. Step 1

    Combine rice and 1½ cups water. Bring to a boil, reduce heat, cover and cook for 17 minutes.

  2. Step 2

    Chop whole onion.

  3. 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.

  4. Step 4

    Meanwhile, mince garlic, and add to onion as it cooks.

  5. Step 5

    Trim fennel and slice very thin. There should be about 4 cups.

  6. Step 6

    When onion begins to dry out, stir in 1 tablespoon of the vegetable stock.

  7. 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.

  8. Step 8

    As soon as rice is cooked, stir into fennel mixture and continue cooking.

  9. Step 9

    When fennel is cooked, season with salt and pepper.

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