RICE WITH FENNEL AND OLIVES

Rice With Fennel and Olives image

Provided by Marian Burros

Time 35m

Yield 2 servings

Number Of Ingredients 9

Ingredients

3/4 cup long grain rice
1 1/2 cups water
1 teaspoon fennel seed
8 ounces whole red onion or 7 ounces chopped, ready-cut red onion (1 2/3 cups)
1 teaspoon olive oil
1 pound fennel to yield 1 cup chopped fennel
10 small oil-cured black olives
1/8 teaspoon salt
Freshly ground black pepper to taste

Steps:

Combine rice, water and fennel seed, and bring to boil; reduce heat, cover and simmer, cooking a total of 17 minutes, until the rice is tender and the liquid has been absorbed.
Chop whole onion.
Heat a medium nonstick skillet until it is very hot, reduce the heat to medium high, add oil and saute onion until it softens and browns.
Meanwhile, trim stalks from fennel, remove tough outer layer from bulb and cut fennel into julienne strips. Add to onion as it browns, and continue cooking.
Pit the olives; then, add to the onion and fennel and continue cooking until the rice is done.
Stir the rice into the onion and fennel, season with salt and pepper and serve.

Nutrition Facts : @context http, Calories 415, UnsaturatedFat 4 grams, Carbohydrate 85 grams, Fat 5 grams, Fiber 11 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 397 milligrams, Sugar 14 grams