RICE WITH FENNEL

Rice With Fennel image

Provided by Pierre Franey

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 small fennel bulb, about 1/4 pound
1 sweet pepper, preferably red
2 tablespoons butter
1/4 cup finely chopped onion
1 cup raw rice
1 bay leaf
1/4 teaspoon dried hot red pepper flakes
1 1/2 cups cold water
Salt to taste if desired
Freshly ground pepper to taste

Steps:

Trim off the stems of the fennel bulb and cut the bulb into 1/4-inch cubes. There should be about 1 cup.
Cut away and discard the core and veins of the pepper. Discard the seeds. Cut the pepper into 1/4-inch pieces. There should be about 1 cup.
Heat one tablespoon of the butter in a saucepan and add the onion. Cook, stirring, until wilted. Add the fennel and sweet pepper cubes and stir. Cook, stirring, about two minutes.
Add the rice, bay leaf and pepper flakes. Add the water, salt and pepper. Bring to a boil and cover. Let simmer 17 minutes. Remove the bay leaf and stir in the one remaining tablespoon of butter.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 2 grams, Carbohydrate 44 grams, Fat 6 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 497 milligrams, Sugar 3 grams, TransFat 0 grams