FENNEL RICE

Fennel Rice image

This is a simple Greek recipe, traditionally served at Lent, that works as a main or side dish. it calls for rice but can also be made with bulgur for a nuttier, heartier flavor.

Provided by Martha Rose Shulman

Categories dinner, vegetables, main course, side dish

Time 1h

Yield Serves 6

Number Of Ingredients 10

Ingredients

1/4 cup extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 pound fennel (2 medium bulbs), trimmed, cored and diced small
Salt to taste
1 cup long grain rice, such as basmati, rinsed, or coarse bulgur
2 1/2 cups water
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
Freshly ground pepper

Steps:

Heat 3 tablespoons olive oil over medium heat in a deep, lidded skillet or a wide, lidded saucepan. Add onion and cook, stirring often, until tender, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Stir in fennel, add a generous pinch of salt, and cook, stirring often, until fennel has wilted and softened, about 8 minutes. Stir in rice or bulgur and stir to coat with olive oil.
Add water, salt, pepper, parsley and dill and bring to a boil. Reduce heat to low, cover and simmer 20 to 30 minutes, until rice or bulgur is soft and liquid absorbed. Remove from heat, uncover and place a towel across the top of the pan. Return lid and let sit for 10 minutes. Serve hot, with the remaining olive oil drizzled over the top.

Nutrition Facts : @context http, Calories 195, UnsaturatedFat 8 grams, Carbohydrate 26 grams, Fat 10 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 539 milligrams, Sugar 4 grams