Best Wild Rice With Orange Fennel Recipes

ORANGE ROUGHY WITH FENNEL RICE

Orange Roughy with Fennel Rice image

Dinner ready in 20 minutes! Enjoy this mouth-watering fish cooked with rice, spinach and fennel - a hearty meal!

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

1 cup chopped fennel bulb
1 small onion, chopped (1/4 cup)
2 tablespoons water
2 cups chicken broth
1 cup uncooked regular long-grain white rice
1 cup shredded fresh spinach
1 lb orange roughy, sole or other delicate- to medium-texture fish fillets (about 3/4 inch thick)
Paprika
1 tablespoon chopped fresh or 1 teaspoon dried tarragon leaves
Lemon wedges

Steps:

In 10-inch nonstick skillet, cook fennel and onion in water over medium heat about 4 minutes, stirring occasionally, until crisp-tender. Stir in broth, rice and spinach. Heat to boiling; reduce heat. Cover; simmer 10 minutes.
Cut fish fillets into 4 serving pieces. Place on rice mixture. Cover; simmer 8 to 10 minutes longer or until fish flakes easily with fork and liquid is absorbed.
Sprinkle fish with paprika and tarragon. Serve with lemon wedges.

Nutrition Facts : Calories 300, Carbohydrate 44 g, Cholesterol 55 mg, Fiber 2 g, Protein 26 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 1 g, TransFat 0 g

WILD RICE WITH FENNEL AND PORCINI

Wild Rice with Fennel and Porcini image

Categories Mushroom Side Christmas Thanksgiving Low/No Sugar Fennel Fall Christmas Eve Wild Rice Simmer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 2 generously

Number Of Ingredients 7

Ingredients

1/2 ounce dried porcini mushrooms (about 1/2 cup)
3/4 cup boiling-hot water plus 1 cup cold water
1/4 teaspoon salt
1/2 cup wild rice
1 cup diced fennel bulb (sometimes called anise, about 1 medium)
1/2 cup chopped red onion
2 tablespoons unsalted butter

Steps:

In a small bowl soak porcini in boiling-hot water 20 to 30 minutes, or until softened. Slowly strain soaking liquid through a fine sieve lined with a coffee filter or a double thickness of rinsed and squeezed cheesecloth into a small saucepan, being careful to leave last tablespoon containing sediment in bowl. Boil soaking liquid until reduced to about 1/3 cup. Wash porcini under cold water to remove any grit and pat dry. Chop porcini coarse.
Bring reduced porcini liquid to a boil with cold water, salt, and rice and simmer, covered, 45 to 50 minutes, or until rice is tender and liquid is absorbed. (If rice is tender before liquid is absorbed drain in a colander.) Transfer rice to a serving bowl and keep warm, covered.
In a heavy skillet cook fennel, onion, and mushrooms in butter over moderate heat, stirring, until fennel is tender, about 10 minutes. Add fennel mixture to rice and toss to combine. Rice may be made 3 hours ahead and kept covered at room temperature. Reheat rice in skillet, adding water to prevent it from sticking to skillet.