Best Braised Fennel With Saffron Rice Recipes

BRAISED FENNEL AND RICE

Braised Fennel and Rice image

Provided by Marian Burros

Time 45m

Yield 3 servings

Number Of Ingredients 13

Ingredients

3/4 cup long-grain rice
8 ounces whole onion or 7 ounces ready-cut onion (1 2/3 cups)
1 teaspoon olive oil
1 large clove garlic
1 pound fennel
1/4 cup no-salt-added vegetable broth
3/4 cup dry white wine
1/4 cup no-salt-added tomato sauce
1/4 teaspoon hot-pepper flakes
1 teaspoon fennel seed
1/2 teaspoon ground coriander
1/2 teaspoon salt
Freshly ground black pepper to taste

Steps:

Combine rice and 1 1/2 cups water. Bring to a boil, reduce heat, cover and cook for 17 minutes.
Chop whole onion.
Heat oil in nonstick skillet until it is very hot. Add onion, and saute over medium heat until onion begins to soften and brown.
Meanwhile, mince garlic, and add to onion as it cooks.
Trim fennel and slice very thin. There should be about 4 cups.
When onion begins to dry out, stir in 1 tablespoon of the vegetable stock.
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.
As soon as rice is cooked, stir into fennel mixture and continue cooking.
When fennel is cooked, season with salt and pepper.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 2 grams, Carbohydrate 59 grams, Fat 2 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 575 milligrams, Sugar 11 grams

ROMAN-STYLE BRAISED FENNEL

Roman-Style Braised Fennel image

Fennel is a crunchy, assertively anise-flavored vegetable that mellows and sweetens when cooked. Here, the vegetable is prepared in the style of carciofi alla Romana, or braised whole artichokes, which is a simple preparation of simmering them in aromatic olive oil until incredibly tender. The braising liquid is infused with bright lemon, fragrant garlic and fresh herbs, which impart the fennel and shallots with layers of flavor. This versatile side dish can be served warm or at room temperature, and leftovers can be chopped and tossed with spaghetti and Parmesan for an easy meal. The unused fennel stalks can be chopped and sautéed as part of a vegetable soup, and the fronds can be used in place of dill to make gravlax.

Provided by Kay Chun

Categories vegetables

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

2 tablespoons unsalted butter
8 ounces shallots, peeled and thinly sliced
Salt and black pepper
2 tablespoons extra-virgin olive oil
3 garlic cloves, thinly sliced
3 pounds medium fennel heads, trimmed of stalks and bulbs quartered through the core
1/2 cup dry white wine
2 tablespoons lemon juice
1 oregano sprig
6 parsley sprigs plus 2 tablespoons chopped parsley, for garnish

Steps:

In a 12-inch high-sided skillet, melt butter over medium. Add shallots, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, about 5 minutes. Add oil and garlic, and stir until fragrant, 1 minute. Add fennel, wine, lemon juice, oregano, parsley and 1½ cups of water, and season with salt and pepper. Bring to a boil over high, stirring to evenly coat the fennel in the liquid. Arrange the fennel in an even layer.
Cover, reduce heat to medium and braise until fennel is tender, about 30 minutes, stirring and flipping halfway through.
Transfer fennel to a serving platter, and spoon over the shallots and sauce. Garnish with chopped parsley, and serve warm or at room temperature.