BRAISED FENNEL WITH SAFFRON RICE

BRAISED FENNEL WITH SAFFRON RICE image

Yield 4 Servings

Number Of Ingredients 13

2 TBSP olive oil
1 carrot, finely diced
1/2 onion, finely diced
1 celery rib, finely diced
several springs thyme or 1/4 tsp dried
1 bay leaf
1 TBSP tomato paste
1 cup dry white wine
sea salt and freshly ground pepper
Saffron Rice
3 large fennel bulbs, quartered, but attached at the core plus 3 TBSP greens, chopped
4 basil leaves
1 TBSP butter

Steps:

1. Heat half the oil in a large skillet over medium high heat and add onion, carrot, celery, thyme and bay leaf. Saute until the onion begins to color, then work in the tomato paste and cook slighly. Add 1/2 wine and reduce until syrupy. Season with s and p and put in a bowl. 2. Start SAFFRON RICE 3. Brown the fennel in the rest of the oil over medium heat, turning every so often, about 15 min. Add the diced vegetables back to than, add basil leaves and 1 TBSP fennel greens and pour in 1 c. water. Cover and cook until the liquid has evaporated about 10-12 min. When the pan is dry, and another 1/2 c. water and continue cooking until fennel is tender. Leave a little liquid in the pan. 4. Transfer the fennel and vegetables to a platter, then return the pan to the stove. Turn the heat to high and add the remaining wine with butter. Scrape the caramelized debris and when reduced by 1/2, add the rest of the chopped fennel greens. Taste for salt and season with pepper. 5. Scoop portions of rice into a cup or ramekin, then trun each out onto a plate. Spoon the vegetables around the rice and drizzle with the pan sauce