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