Recipes
Fennel Rice Salad
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Added Oct 13th, 08 by
FoodConnect.com Test Kitchen
FoodConnect.com Test Kitchen
- Categories: Appetizers, Rice, Grains & Beans, Salads, Vegetables
- Servings: 4 change
- Calories per serving: 315
- Prep Time: 20 mins
- Cook Time: 40 mins
Nutritional Facts
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| Per serving | % Daily Value* |
| Calories 315 | 16% |
| Fat 8g | 12% |
| Cholesterol 0mg | 0% |
| Sodium 38mg | 2% |
| Carbohydrates 58g | 16% |
Ingredients
- 1 tsp fennel seeds
- 1 3/4 cups water
- 1 cup basmati rice
- 1 piece large navel orange
- 1 tsp white-wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 piece medium fennel bulb (anise) with fronds
- 2 pieces large scallions thinly sliced
Recipe Method
- Toast fennel seeds in a heavy medium saucepan over medium heat, stirring, until fragrant and a shade darker, about 2 minutes. Add water and 3/4 teaspoon salt and bring to a boil. Add rice and return to a boil, then cook, covered, over low heat until water is absorbed and rice is tender, 18 to 20 minutes. Spread rice in a shallow baking pan and cook quickly by chilling, uncovered, 5 to 10 minutes.- Meanwhile, grate zest from orange into a large serving bowl and squeeze in juice (about 1/3 cup). Whisk in vinegar, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- Chop 2 tablespoons fronds from fennel, then discard stalks. Quarter bulb lengthwise and thinly slice crosswise.
- Stir fennel bulb and fronds into vinaigrette along with cooled rice, scallions, and salt and pepper to taste.
