Best Rice Asparagus And Fennel Recipes

BROWN RICE WITH FENNEL AND ASPARAGUS

Brown Rice With Fennel And Asparagus image

Provided by Florence Fabricant

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 tablespoons extra-virgin olive oil
1 cup finely chopped fennel bulb
1/2 cup finely chopped onion
2 cloves garlic, minced
1 cup brown rice
2 cups chicken or vegetable stock or water
Salt and freshly ground black pepper
1 1/2 cups thin asparagus cut in 1-inch pieces
1/3 cup freshly grated Parmesan cheese

Steps:

Heat the oil in a heavy two- to three-quart saucepan. Add fennel, onion and garlic and cook very slowly until vegetables are tender and translucent. Stir in rice and cook, stirring, another two to three minutes.
Add the stock or water, bring to a boil and cook uncovered for three minutes. Lower the heat, season the stock to taste with salt and pepper. Simmer covered about 40 minutes, until the liquid is absorbed.
Gently stir in the asparagus, cover the saucepan and set aside for 15 minutes before serving. Serve with a dusting of Parmesan cheese on top.

Nutrition Facts : @context http, Calories 224, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 8 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 392 milligrams, Sugar 3 grams

RICE, ASPARAGUS AND FENNEL

Rice, Asparagus And Fennel image

Provided by Marian Burros

Categories easy, side dish

Time 30m

Yield 2 servings

Number Of Ingredients 8

Ingredients

3/4 cup long-grain rice
12 large asparagus
1 small bulb fennel (1/2 cup chopped)
1 teaspoon olive oil
1 bunch chives (1/4 cup chopped)
1 large clove garlic
1/8 teaspoon salt
Freshly ground black pepper to taste

Steps:

Combine rice and 1 1/2 cups water in heavy-bottomed saucepan. Bring to boil. Reduce heat, and simmer, covered, until rice is cooked and water has been absorbed, a total of 17 minutes.
Wash asparagus, and trim by breaking the stem at the point where the tender part meets the woody part. Discard woody part. Cut the asparagus just below the heads, and then cut the remainder of the stem on the diagonal into 1/2-inch pieces.
Wash and trim fennel, and cut into small pieces.
Heat oil in nonstick pan, and saute asparagus and fennel until it is tender, 5 to 7 minutes, depending on size of asparagus.
Wash, dry and chop chives; mince garlic; add chives and garlic to asparagus. When ingredients are tender, stir into rice as it cooks.
Season with salt and pepper, and serve.

Nutrition Facts : @context http, Calories 332, UnsaturatedFat 2 grams, Carbohydrate 68 grams, Fat 3 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 198 milligrams, Sugar 6 grams