Braised Fennel With Saffron Rice Recipes

BRAISED FENNEL AND RICE

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.

BRAISED RICE WITH SAFFRON

Steps:

• Bring the chicken stock to a simmer in a 2-3 quart saucepan and keep it barely simmering over low heat.
• In a heavy 3qt flamproof casserole, melt 4 tbls butter over moderate heat. Cook the onions in the butter, stirring frequently, for 7-8 minutes. Do not let them brown.
• Stir in the optional marrow, then add the rice and cook, stirring, for 1-2 minutes, or until the grains glisten with the butter and are somewhat opaque.
• Pour in the wine and boil it until it is almost completely absorbed.
• Add 2 cups of the simmering stock to the rice and cook uncovered, stirring occasionally, until almost all of the liquid is absored.
• Add 2 more cups of stock and cook, stirring occasionally. Meanwhile, stir the saffron into 2 cups of stock and let it steep for a few minutes.
• Pour it over the rice. Cook until the stock is completely absorbed.
• By now the rice should be tender. If it is still firm, add the remaining stock- 1/2 cup at a time - and continue cooking and stirring until the rice is soft.
• Stir in 4 tabl of soft butter and the grated cheese with a fork, taking care not to mash the rice.
• Serve at once while the rice is creamy and piping hot.

SKILLET-BRAISED FENNEL

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

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 WITH SAUSAGE

Steps:

• Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, sauté the onion and sausage, crumbling the sausage with the back of a wooden spoon, until the meat is no longer pink, about 3 to 4 minutes.
• Push the sausage and onion to the sides of the pan to create a clear spot in the center, and plop in the tomato paste. Let the tomato paste toast for a minute or two, then stir it into the vegetables. Toss in the fennel, and season with the salt and peperoncino. Lower the heat, cover the skillet, and cook, stirring occasionally, until the fennel is tender and caramelized, about 15 to 20 minutes. Uncover, and increase the heat to cook away any excess liquid in the pan, if necessary.

BRAISED FENNEL WITH MEYER LEMON AND PARMESAN

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 WITH SAFFRON RICE

Steps:

• 1. Heat half the oil in a large skillet over medium high heat and add onion, carrot, celery, thyme and bay leaf. Saute until the onion begins to color, then work in the tomato paste and cook slighly. Add 1/2 wine and reduce until syrupy. Season with s and p and put in a bowl. 2. Start SAFFRON RICE 3. Brown the fennel in the rest of the oil over medium heat, turning every so often, about 15 min. Add the diced vegetables back to than, add basil leaves and 1 TBSP fennel greens and pour in 1 c. water. Cover and cook until the liquid has evaporated about 10-12 min. When the pan is dry, and another 1/2 c. water and continue cooking until fennel is tender. Leave a little liquid in the pan. 4. Transfer the fennel and vegetables to a platter, then return the pan to the stove. Turn the heat to high and add the remaining wine with butter. Scrape the caramelized debris and when reduced by 1/2, add the rest of the chopped fennel greens. Taste for salt and season with pepper. 5. Scoop portions of rice into a cup or ramekin, then trun each out onto a plate. Spoon the vegetables around the rice and drizzle with the pan sauce