Braised Fennel And Rice Recipes

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FENNEL RICE



Fennel Rice image

This is a simple Greek recipe, traditionally served at Lent, that works as a main or side dish. it calls for rice but can also be made with bulgur for a nuttier, heartier flavor.

Provided by Martha Rose Shulman

Categories     dinner, vegetables, main course, side dish

Time 1h

Yield Serves 6

Number Of Ingredients 10

1/4 cup extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 pound fennel (2 medium bulbs), trimmed, cored and diced small
Salt to taste
1 cup long grain rice, such as basmati, rinsed, or coarse bulgur
2 1/2 cups water
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
Freshly ground pepper

Steps:

  • Heat 3 tablespoons olive oil over medium heat in a deep, lidded skillet or a wide, lidded saucepan. Add onion and cook, stirring often, until tender, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Stir in fennel, add a generous pinch of salt, and cook, stirring often, until fennel has wilted and softened, about 8 minutes. Stir in rice or bulgur and stir to coat with olive oil.
  • Add water, salt, pepper, parsley and dill and bring to a boil. Reduce heat to low, cover and simmer 20 to 30 minutes, until rice or bulgur is soft and liquid absorbed. Remove from heat, uncover and place a towel across the top of the pan. Return lid and let sit for 10 minutes. Serve hot, with the remaining olive oil drizzled over the top.

Nutrition Facts : @context http, Calories 195, UnsaturatedFat 8 grams, Carbohydrate 26 grams, Fat 10 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 539 milligrams, Sugar 4 grams

BRAISED FENNEL



Braised Fennel image

Provided by Marian Burros

Categories     side dish

Time 40m

Yield 4 servings

Number Of Ingredients 5

2 fennel bulbs
4 tablespoons olive oil
1 cup chicken broth
Salt and freshly ground black pepper to taste
1 tablespoon Pernod

Steps:

  • Trim fennel and chop the leaves; slice the fennel one-half inch thick. Wash.
  • Place in skillet with hot oil and chicken broth. Add enough water to barely cover the fennel. Cook, uncovered over medium heat for 25 minutes, or until tender.
  • Remove fennel and reduce any liquid left in the pan to a couple of tablespoons.
  • Return fennel to pan; season with salt, pepper and Pernod.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 12 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 451 milligrams, Sugar 6 grams

BRAISED SQUID WITH FENNEL & TOMATOES



Braised squid with fennel & tomatoes image

Impress your nearest and dearest with this deliciously decadent braised squid with fennel and tomato. It's served with rice and a fabulous squid ink mayo

Provided by Rosie Birkett

Categories     Dinner, Fish Course, Main course, Supper

Time 1h50m

Number Of Ingredients 19

3 tbsp olive oil
pinch of fennel seeds
1 onion , finely chopped
1 small fennel bulb , finely chopped
1 green chilli , finely chopped
1 tbsp finely chopped preserved lemon (flesh scooped out)
3 garlic cloves , finely chopped
600g tomatoes , chopped
2 large squid , cleaned and cut into rings
200ml white wine
400ml fish or chicken stock
small bunch parsley , leaves finely chopped
small bunch dill , leaves finely chopped, plus a few fronds to serve
black or white rice , to serve
2 egg yolks
1 garlic clove , crushed
½ lemon , juiced
1 sachet of squid ink (available from souschef.co.uk)
150ml sunflower oil

Steps:

  • Heat the olive oil in a flameproof casserole dish over a medium-high heat. Cook the fennel seeds, onion, fennel, chilli and preserved lemon with a pinch of salt for 5 mins until softened and fragrant, then add the garlic and cook for 1 min more.
  • Add the chopped tomatoes and cook down for a few mins, then turn down the heat and add the squid. Cook gently for 3 mins, then add the wine and reduce by half. Add the stock and herbs, bring to a simmer, cover loosely with baking parchment and cook for 1½ hrs, until the squid is tender and meaty.
  • To make the mayo, whisk the yolks, garlic, lemon juice and a pinch of salt until combined, then add the squid ink and whisk again. Slowly whisk in the oil until you have a thick, silky mayo. Serve the squid with rice and a spoon of mayo, with fronds of dill scattered over. Keep leftover mayo in the fridge (to use within one day).

Nutrition Facts : Calories 840 calories, Fat 48 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 18 grams sugar, Fiber 11 grams fiber, Protein 54 grams protein, Sodium 1.7 milligram of sodium

SKILLET-BRAISED FENNEL



Skillet-Braised Fennel image

Fresh fennel, which has a strong anise flavor and crunchy texture when raw, becomes mellow and meltingly soft when braised.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 8

4 medium bulbs fennel
1 1/2 tablespoons unsalted butter
1 teaspoon sugar
1 or 2 cloves garlic, sliced thin
1/4 cup fresh orange juice
1 cup water
Salt and freshly ground pepper
Flat-leaf parsley leaves, as garnish

Steps:

  • Trim the tops of the fennel bulbs; cut bulbs in half lengthwise.
  • Melt butter in a large iron skillet over medium heat. Add sugar and stir until melted. Add garlic and cook for 1 to 2 minutes. Add fennel, cut side down, and cook until well browned, about 5 to 10 minutes. Be careful not to let the fennel burn.
  • Turn over bulbs and add orange juice, water, and salt and pepper. Bring to a simmer, then reduce heat to low. Cover pan and cook until fennel is soft and most of the liquid has been absorbed, about 20 to 30 minutes. If the pan becomes dry during cooking, add a little more water. If any liquid is left at the end of the cooking time, continue to cook, uncovered, at medium heat until the liquid evaporates. Garnish with parsley leaves and serve immediately.

BRAISED FENNEL



Braised Fennel image

An easy Braised Fennel recipe

Categories     Side     Braise     Quick & Easy     Fennel     Fall     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

2 fennel bulbs (sometimes called anise; 10 to 12 oz each) with fronds
1 1/2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup reduced-sodium chicken broth
1/4 cup water

Steps:

  • Cut off and discard stalks from fennel bulbs, reserving fronds. Chop 1 tablespoon fronds and discard remainder. Cut bulbs lengthwise into 1/2-inch-thick slices, leaving core intact.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown fennel slices well, turning over once, 3 to 4 minutes total.
  • Reduce heat to low. Sprinkle fennel with salt and pepper, then add broth and water. Cook, covered, until fennel is tender, 10 to 12 minutes. Sprinkle with fennel fronds.

BRAISED FENNEL WITH MEYER LEMON AND PARMESAN



Braised Fennel With Meyer Lemon and Parmesan image

Provided by Jill Santopietro

Categories     easy, quick, side dish

Time 30m

Yield Serves 4

Number Of Ingredients 6

2 fennel bulbs, fronds attached
Extra-virgin olive oil
Salt and freshly ground black pepper
1/2 cup chicken broth
Grated rind and juice of 1 Meyer lemon
Sliced Parmesan cheese

Steps:

  • Trim the fennel and roughly chop 1 tablespoon of the fronds. Halve each bulb through the core, then cut lengthwise into 1/2-inch-thick slices.
  • Place a large skillet over medium-high heat and add just enough oil to coat the pan. When hot, cook half the fennel, without moving, until browned, about 3 minutes. Flip and cook 1 minute more. Transfer to a bowl and season with salt and pepper. Repeat with the remaining fennel, adding more oil to the pan if needed.
  • Return the skillet to medium-high heat. Add the fennel, broth, lemon rind and juice and bring to a boil. Simmer, covered, until tender, about 10 minutes. Using a slotted spoon, transfer to a bowl. Raise the heat to high and reduce the sauce until syrupy, 3 to 5 minutes.
  • Fold the sauce and reserved fronds into the fennel and top with Parmesan. Serve warm or at room temperature.

BRAISED FENNEL



Braised Fennel image

Known more as a seasoning than as a meal, the bulb of the fennel can be turned into a flavorful, melt-in-your-mouth soft dish that will wow your guests.

Provided by Brian Genest

Time 55m

Yield 2

Number Of Ingredients 8

2 medium fennel bulbs
2 tablespoons butter
1 tablespoon minced garlic
1 teaspoon dried thyme
½ cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1 medium orange, zested and juiced
salt to taste

Steps:

  • Cut the green stalks from the top of the white fennel bulbs and cut the brown, round stump from the base. Cut fronds from stalks. Chop the fronds and set aside 2 tablespoons for serving. Cut bulbs in half 4 times, making 8 wedges out of each.
  • Melt butter in a pan over medium heat. Add fennel wedges, flat-side down, and brown for 3 minutes. Flip and cook for about 2 minutes more. Add garlic and thyme and cook for 30 seconds. Add wine and deglaze the pot, scraping up any browned bits with a wooden spoon. Let wine reduce by half. Pour in chicken broth and orange juice.
  • Reduce heat to medium. Cover and simmer until fennel is very tender, 25 to 30 minutes.
  • Plate fennel. Sprinkle with salt and garnish with orange zest and fennel fronds.

Nutrition Facts : Calories 278.2 calories, Carbohydrate 30.1 g, Cholesterol 33.6 mg, Fat 12.4 g, Fiber 9.6 g, Protein 4.6 g, SaturatedFat 7.3 g, Sodium 789 mg, Sugar 9.5 g

BRAISED FENNEL WITH LEMON



Braised Fennel with Lemon image

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 4

2 large bulbs fennel
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 lemon

Steps:

  • Trim the tops and bottoms from the fennel bulbs, reserving about 1/4 cup of the fronds. Halve the bulbs; cut out and discard the tough cores. Cut into 1-inch thick wedges.
  • Heat the oil in a large skillet with a tight-fitting lid over medium-high heat until very hot but not smoking. Add the fennel and cook, stirring once, until the fennel is browned, about 7 minutes.
  • Add 1/2 cup water to the skillet, scraping up any browned bits from the bottom. Sprinkle with 1/2 teaspoon salt and several grinds of pepper. Lower the heat to medium, cover the skillet, and cook until the fennel is very tender, adding more liquid if needed, 10 to 12 minutes.
  • Meanwhile, zest half the lemon and juice the whole lemon; chop the reserved fennel fronds.
  • Remove the skillet from the heat and uncover. Stir in the lemon juice and zest. Scatter the chopped fronds over the top.

BRAISED FENNEL AND POTATOES



Braised Fennel and Potatoes image

Make and share this Braised Fennel and Potatoes recipe from Food.com.

Provided by DeSouter

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

1 large fennel bulb, with fronds (sometimes called anise)
1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices (2 cups)
1/4 teaspoon black pepper
1 teaspoon salt
3 tablespoons extra virgin olive oil
1 lb red boiling potato
1/2 cup water

Steps:

  • Chop enough fennel fronds to measure 2 tablespoons, then cut off and discard stalks from bulb. Quarter bulb lengthwise and core, then cut lengthwise into 1/4-inch-thick slices.
  • Cook fennel, onion, pepper, and 1/2 teaspoon salt in oil in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until onion is softened, about 5 minutes.
  • Meanwhile, cut potatoes crosswise into 1/4-inch-thick slices.
  • Add potatoes and remaining 1/2 teaspoon salt to fennel mixture and cook, uncovered, stirring frequently, 3 minutes. Add water and cook, covered, stirring once, until potatoes are tender, 10 to 12 minutes more. Stir in fennel fronds before serving.

Nutrition Facts : Calories 149.5, Fat 6.9, SaturatedFat 1, Sodium 414.2, Carbohydrate 20.9, Fiber 3.1, Sugar 1.7, Protein 2.2

ORANGE-BRAISED FENNEL



Orange-Braised Fennel image

Serve this dish alongside our Roasted Wild Striped Bass.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 50m

Number Of Ingredients 6

2 bulbs fennel, trimmed (1 1/2 pounds)
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 1/2 cups freshly squeezed orange juice (about 3 oranges)
Coarse salt and freshly ground pepper
1/2 cup dry white wine

Steps:

  • With a large knife, cut each fennel bulb lengthwise into four slices. In a large skillet over medium heat, heat butter and oil until sizzling. Lay fennel slices in skillet; cook, turning once, until browned, about 5 minutes per side.
  • Pour orange juice over fennel; season with salt and pepper. Bring mixture to a boil, then reduce to a simmer. Cook until fennel is tender, about 15 minutes. Add wine, and continue cooking until fennel is very tender and sauce has thickened, about 10 minutes more. Season with salt and pepper, as desired, and serve warm.

ROMAN-STYLE BRAISED FENNEL



Roman-Style Braised Fennel image

Fennel is a crunchy, assertively anise-flavored vegetable that mellows and sweetens when cooked. Here, the vegetable is prepared in the style of carciofi alla Romana, or braised whole artichokes, which is a simple preparation of simmering them in aromatic olive oil until incredibly tender. The braising liquid is infused with bright lemon, fragrant garlic and fresh herbs, which impart the fennel and shallots with layers of flavor. This versatile side dish can be served warm or at room temperature, and leftovers can be chopped and tossed with spaghetti and Parmesan for an easy meal. The unused fennel stalks can be chopped and sautéed as part of a vegetable soup, and the fronds can be used in place of dill to make gravlax.

Provided by Kay Chun

Categories     vegetables

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 10

2 tablespoons unsalted butter
8 ounces shallots, peeled and thinly sliced
Salt and black pepper
2 tablespoons extra-virgin olive oil
3 garlic cloves, thinly sliced
3 pounds medium fennel heads, trimmed of stalks and bulbs quartered through the core
1/2 cup dry white wine
2 tablespoons lemon juice
1 oregano sprig
6 parsley sprigs plus 2 tablespoons chopped parsley, for garnish

Steps:

  • In a 12-inch high-sided skillet, melt butter over medium. Add shallots, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, about 5 minutes. Add oil and garlic, and stir until fragrant, 1 minute. Add fennel, wine, lemon juice, oregano, parsley and 1½ cups of water, and season with salt and pepper. Bring to a boil over high, stirring to evenly coat the fennel in the liquid. Arrange the fennel in an even layer.
  • Cover, reduce heat to medium and braise until fennel is tender, about 30 minutes, stirring and flipping halfway through.
  • Transfer fennel to a serving platter, and spoon over the shallots and sauce. Garnish with chopped parsley, and serve warm or at room temperature.

BRAISED FENNEL WITH FRESH FIGS



Braised Fennel With Fresh Figs image

Adapted from a Wine Spectator recipe, featured as part of a Thanksgiving menu. Really quite simple to do and presents beautifully -- an elegant starter which can be prepared entirely in advance..

Provided by Chef Kate

Categories     Fruit

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

1 onion, small
10 figs, very ripe
1 cup rich chicken broth
1/2 teaspoon salt
4 fennel bulbs
1/2 lemon, juice of
mixed greens (to garnish, mesclun salad)
2 -3 ounces parmigiano-reggiano cheese, shaved for garnish

Steps:

  • Chop the onion and two of the figs coarsely and put them in a saucepan large enough to hold all the fennel. Add the chicken stock and salt. Bring the mixture to a simmer.
  • Meanwhile, cut the dark green ends away from the fennel and reserve for other use or discard. Cut the rest lengthwise into quarters and add them to the pan.
  • Cover the pan tightly and let the fennel cook at a very low simmer until it is tender, about 30 minutes. (Note: It is not necessary to cover the fennel with liquid; it will cook evenly in the tightly covered pan.)
  • Remove the fennel from the pan juices.
  • Puree the pan juices in a food processor or blender, adding lemon juice to taste. Taste for seasoning.
  • To serve, cut the tips from the remaining figs and cut them lengthwise into thin slices, leaving them attached at the base. They will fall open into a fan shape. Place one at the edge of each of eight small salad plates.
  • Overlap two fennel quarters at the center and spoon some of the puree over the fennel.
  • Garnish the rest of the plate with a handful of greens and shaved Parmigiano-Reggiano.

BRAISED FENNEL AND ONIONS WITH GINGER



Braised Fennel and Onions With Ginger image

This flavorful and attractive side-dish makes the perfect accompaniment to roasted meats or to fish.

Provided by FlemishMinx

Categories     Onions

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

2 large fennel bulbs
1 clove garlic, minced
1 shallot, minced
1 tablespoon grated fresh ginger
1 large onion, sliced in rings
2 tablespoons olive oil
150 ml dry white wine
150 ml water
1/2 teaspoon sea salt
1/4 teaspoon ground turmeric

Steps:

  • Cut the top (at the"fingers") and base of the fennel bulbs off and remove the first tough outer layer; cut each in half (top to bottom).
  • Cut each of the halves in half again (you've thus cut each bulb into 4 slices); now thinly slice each (top to bottom) resulting in"sticks" of fennel.
  • Heat the olive oil in a large lidded frying pan and saute the garlic, shallot, and ginger for about 30 seconds, stirring constantly.
  • Add in the fennel and the onion and mix well.
  • Add in the wine and water, and scatter the salt and turmeric over all.
  • Bring to a boil, then reduce heat, cover, and simmer 20 to 30 minutes, or until the fennel is cooked but still firm, and stirring occasionally.
  • Remove the cover and continue to cook 5 to 10 minutes, until the majority of the liquid has evaporated.
  • Serve immediately.

Nutrition Facts : Calories 101.5, Fat 4.7, SaturatedFat 0.6, Sodium 241.6, Carbohydrate 10.4, Fiber 3.1, Sugar 1.3, Protein 1.4

BRAISED FENNEL WITH ONIONS AND PEPPERS



Braised Fennel With Onions and Peppers image

A delicious side dish to accompany roasted chicken, pork or fish. It also works well as a vegetarian entree with whipped potatoes. The original recipe is from Cooking Light and appeared in 1995. This is my tweaked version. Fennel, for those less familiar, is a bulb shaped vegetable that lots a little bit like a fat celery, with dill-type fronds, and a anise-licorice flavor.

Provided by justcallmetoni

Categories     Onions

Time 31m

Yield 4 serving(s)

Number Of Ingredients 11

2 teaspoons olive oil
4 cups thinly sliced fennel bulbs (about 1/4-3/8 inch thick)
2 1/2 cups sliced onions (half moons)
1 cup red bell pepper, strips
3/4 cup fat free chicken broth or 3/4 cup water
1/4 teaspoon salt
1/4 teaspoon fennel seed
1/8 teaspoon fresh coarse ground black pepper
1 -2 garlic clove, minced
2 -3 tablespoons thinly sliced basil
1 1/2 tablespoons chopped fennel leaves

Steps:

  • Heat oil in a large nonstick skillet over medium-high heat. Add fennel, onion, and bell pepper and saute 6 minutes, stirring occasionally. You want to make sure all of the veggies get a chance to be on the bottom of the pan. At this stage, you will have a little bit of caramelization, but if you see too much browning your heat is probably too high.
  • Place the fennel seeds on a cutting board and gently press on them with the back of a chef's knife or rolling pin. You want to lightly break the seeds to release their flavor but not break them to bits or powder. Add broth and next four ingredients (broth through garlic).
  • Cover, reduce heat, and simmer 15-20 minutes or until vegetables are tender. Stir in basil and fennel fronds.

BRAISED FENNEL



Braised Fennel image

I've never tried fennel before tonight. It is wonderful!! It may smell like licorice before you cook it but don't let that scare you away. For a hint of the flavor to come, take a sniff. Often likened in taste to licorice, fennel is in fact far more subtle with a texture similar to celery, and, unlike licorice, the flavor is savory, not sweet. Like celery, it is filling and yet very low in calories, so that it provides an excellent snack food for weight watchers. I used this recipe from Sara's Secrets, the wine is a must if you ask me.

Provided by Charlotte J

Categories     Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

1 large fennel bulbs or 2 small fennel bulbs
2 tablespoons butter
1 small garlic clove, whole
1/2 teaspoon thyme
salt & freshly ground black pepper
1/4 cup dry white wine (optional)
chicken stock, to cover

Steps:

  • Trim stalks flush with fennel bulb and cut each bulb lengthwise into quarters, or halves, if using small bulbs.
  • In a heavy saucepan large enough to hold the fennel flat in one layer, melt 1 tablespoon butter over moderate heat.
  • Add fennel garlic, thyme, and toss to coat with butter.
  • Season with salt and pepper, to taste.
  • Add wine and chicken stock.
  • Bring mixture to a boil, reduce heat to a simmer and cover.
  • Braise for 15 to 20 minutes, or until vegetables are tender.
  • Stir in remaining tablespoon butter.
  • Reseason with salt and pepper, to taste.

BRAISED FENNEL AND ARTICHOKES



Braised Fennel and Artichokes image

This recipe for braised fennel and artichokes can be found in "The Young Man and the Sea" by David Pasternack and Ed Levine.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 10

1/2 cup extra-virgin olive oil
4 cloves garlic, thinly sliced
1 dried mild red chile, such as Italian finger hots or red Thai
3 large fennel bulbs, cored, outer layers removed, and cut into 2-by-1/8-inch strips
4 large artichokes, outer leaves removed, head cut into thin slices
4 strips lemon peel
4 sprigs thyme
1/2 cup dry white wine
Coarse sea salt
Freshly ground black pepper

Steps:

  • Heat olive oil in a large, straight-sided skillet over medium-high heat. Add garlic and chile and cook until garlic is fragrant, 2 to 3 minutes.
  • Add fennel, artichokes, lemon peel, thyme, and wine to skillet; stir to combine. Bring to mixture to a boil, reduce heat to a simmer, and cover. Cook, stirring occasionally, until fennel is tender, about 25 minutes. It may be necessary to add water if liquid evaporates too quickly.
  • Using a slotted spoon, transfer solids to a bowl; set aside. Increase heat to high and reduce liquid by half. Pour reduced liquid over the fennel and artichoke mixture. Season with salt and pepper, and serve.

BRAISED FENNEL AND RICE



Braised Fennel and Rice image

Provided by Marian Burros

Categories     weekday, side dish

Time 45m

Yield 3 servings

Number Of Ingredients 13

3/4 cup long-grain rice
8 ounces whole onion or 7 ounces ready-cut onion (1 2/3 cups)
1 teaspoon olive oil
1 large clove garlic
1 pound fennel
1/4 cup no-salt-added vegetable broth
3/4 cup dry white wine
1/4 cup no-salt-added tomato sauce
1/4 teaspoon hot-pepper flakes
1 teaspoon fennel seed
1/2 teaspoon ground coriander
1/2 teaspoon salt
Freshly ground black pepper to taste

Steps:

  • Combine rice and 1 1/2 cups water. Bring to a boil, reduce heat, cover and cook for 17 minutes.
  • Chop whole onion.
  • Heat oil in nonstick skillet until it is very hot. Add onion, and saute over medium heat until onion begins to soften and brown.
  • Meanwhile, mince garlic, and add to onion as it cooks.
  • Trim fennel and slice very thin. There should be about 4 cups.
  • When onion begins to dry out, stir in 1 tablespoon of the vegetable stock.
  • Add fennel, remaining vegetable broth, wine, tomato sauce, hot pepper flakes, fennel seed and coriander. Cover, reduce heat and simmer until fennel is tender, about 7 minutes.
  • As soon as rice is cooked, stir into fennel mixture and continue cooking.
  • When fennel is cooked, season with salt and pepper.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 2 grams, Carbohydrate 59 grams, Fat 2 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 575 milligrams, Sugar 11 grams

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BRAISED FENNEL RECIPES WITH NUTRITION FACTS CALCULATOR ONLINE
Web Step 1. Cut off and discard stalks from fennel bulbs, reserving fronds. Chop 1 tablespoon fronds and discard remainder. Cut bulbs lengthwise into 1/2-inch-thick slices, leaving …
From awecook.com


BRAISED FENNEL AND RICE RECIPE - NYT COOKING
Web ¾ cup long-grain rice; 8 ounces whole onion or 7 ounces ready-cut onion (1⅔ cups) 1 teaspoon olive oil; 1 large clove garlic; 1 pound fennel; ¼ cup no-salt-added vegetable …
From cooking.nytimes.cf


15 FABULOUS FENNEL RECIPES | CANADIAN LIVING
Web 2011-07-25 Serve with creamy mashed potatoes and steamed asparagus. Baked Fennel Parmesan. While we all look forward to the traditional side dishes of Christmas dinner, …
From canadianliving.com


BRAISED FENNEL WITH SAFFRON & TOMATO — GREEN KITCHEN STORIES
Web 2013-04-16 1 cup uncooked brown rice 2 1/4 cups water 1 large fennel bulb a large knob of ghee or olive oil 1 zucchini 1 onion, thinly sliced 2 tsp fennel seeds 1/2 tsp (0,5 g) …
From greenkitchenstories.com


BRAISED FENNEL WEDGES WITH SAFFRON AND TOMATO RECIPE
Web 2013-04-11 Heat the olive oil in a wide sauté pan over medium-high heat. When hot, add the onion and fennel seeds, crumble in the saffron and thyme and then cook until the …
From foodrepublic.com


OVEN BRAISED BEEF SHORT RIBS WITH RICE RECIPE - THE SPRUCE EATS
Web 2022-03-08 Season short ribs with salt and pepper. Transfer short ribs to a large baking dish or casserole. Cover and bake at 325 F for 1 hour. In the same skillet, combine rice, …
From thespruceeats.com


ITALIAN BRAISED FENNEL AND PEPPERS WITH CANNELLINI BEANS
Web 2020-02-04 When ready to cook, first brown the fennel and peppers in a saute pan with the fennel seed. Then, transfer to the slow cooker with the remaining ingredients, …
From plants-rule.com


BRAISED FENNEL - THE HAPPY FOODIE
Web Method. Cut the fennel into quarters or eighths, depending on size, and season with olive oil and salt. Heat a ridged cast-iron grill pan and brown the fennel on both sides. Preheat …
From thehappyfoodie.co.uk


BRAISED FENNEL WITH GINGER – FRENCH WOMEN DON'T GET FAT
Web Cut the fennel bulbs in half lengthwise. Chop each half into four pieces. Warm the oil in a saucepan over medium heat. Add the ginger and cook for 10 seconds. Add the cumin …
From frenchwomendontgetfat.com


BRAISED FENNEL WITH ONIONS AND BALSAMIC VINEGAR - DINNER RECIPES …
Web 2008-09-29 Heat oil in large deep skillet over medium heat. Add onions and cook, stirring, until browned, 5 minutes. Add fennel and garlic; cook, stirring occasionally, until fennel …
From delish.com


RECIPE: BRAISED FENNEL WITH SAFFRON RICE TIMBALE - EAST BAY TIMES
Web 2009-04-14 1 tablespoon butter Saffron Rice (see recipe below) 1. Heat half the oil in a large skillet over medium-high heat and add the carrot, onion, celery, thyme and bay leaf. …
From eastbaytimes.com


BRAISED FENNEL CHICKEN — GATHER A TABLE
Web 2020-01-30 Braised Fennel Chicken. Serves 6. ingredients. 3 tbsp olive oil. 1 onion, minced. 3 skinless chicken quarters* 2 fennels with fronds attached. 1 tsp sea salt
From gatheratable.com


BRAISED FENNEL RECIPE | GOOD FOOD
Web Heat the oil in a heavy-based saucepan and cook the fennel over medium heat for 6–8 minutes, or. until browned on all sides. Add the garlic and cook for a further minute. 3.
From goodfood.com.au


THE WEEKEND COOK: THOMASINA MIERS’ RECIPES FOR BRAISED CELERIAC …
Web 2015-02-09 The secret here is to brown the celeriac and butter well – this brings out the nuttiness of both, which then melts into the sauce. Yummy. 30g butter A splash of oil
From theguardian.com


FRIED BROWN RICE WITH BRAISED FENNEL AND ROASTED EGGPLANT
Web 2009-12-06 For rice, heat olive oil in non stick pan on medium heat. Add shallot, bay leaf, garlic and ground fennel seeds (toast on stove in cast iron skillet and when fragrant, …
From food52.com


FENNEL RECIPE - BRAISED FLORENCE FENNEL - EASY FRENCH FOOD
Web Cut it in 1/2 inch wide slices. Heat the butter and olive oil in a skillet and add the fennel and onion. Cook the vegetables for about 5 minutes on medium heat. Sprinkle with salt and …
From easy-french-food.com


RECIPE: BRAISED FENNEL & SHALLOTS | KITCHN
Web 2022-05-17 Heat one tablespoon of olive oil in a 12-inch skillet over medium heat. When the oil begins to shimmer in the pan, add a single layer of fennel slices and sear until …
From thekitchn.com


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