Rice With Fennel And Golden Raisins Recipes

CHARDONNAY RICE WITH GOLDEN RAISINS

Steps:

• In a small pot over medium heat, warm 1/2 cup of the wine. Take the pan off the heat, add the raisins, and let sit until cooled and the raisins are plump.
• In a medium pot over high heat, bring 2 cups of water, remaining wine, butter, and salt to a boil over medium heat. Stir in the rice, reduce the heat to low, cover, and cook until the rice is tender, about 20 minutes. Add the raisins and mix them into the rice. Cover and let rest for about 10 minutes. Fluff the rice with a fork, then stir in the almonds. Transfer the rice to a serving bowl, garnish with parsley, and serve.

RICE WITH FENNEL AND GOLDEN RAISINS

Steps:

• Cook onion and fennel with raisins, fennel seeds, 1 teaspoon salt, and 1/4 teaspoon pepper in oil in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, 8 to 10 minutes. Add rice and cook, stirring, 1 minute. Add water and bring to a vigorous boil. Tightly cover and cook over low heat, undisturbed, until water is absorbed, about 22 minutes.
• Remove from heat. Remove lid and put a clean kitchen towel over pan, then replace lid. Let stand 10 minutes, then fluff with a fork.

RICE WITH ALMONDS AND RAISINS

Steps:

• Melt butter in a medium saucepan over medium heat. Saute onion, stirring, until tender. Stir in the rice, raisins, broth, salt and pepper. Bring to a boil.
• Reduce heat to low, cover and simmer 15 to 20 minutes, or until rice is cooked and liquid is absorbed. Stir in almonds before serving.

FARRO SALAD WITH FENNEL, GOLDEN RAISINS, AND RADICCHIO

Steps:

• In a bowl, whisk together lemon juice, honey, shallot, 1/2 teaspoon salt, 1/4 teaspoon pepper, and oil. Add raisins and sliced fennel; toss to coat.
• In a medium saucepan, cover farro with 4 inches water and bring to a boil; season with salt. Reduce heat and simmer until tender, 12 to 15 minutes. Drain and let cool completely.
• Add farro to bowl with mint, radicchio, and fennel fronds. Season with additional salt, if desired. Serve.

CORNBREAD WITH FENNEL, DRIED CRANBERRIES & GOLDEN RAISINS

Steps:

• Preheat oven to 371°F.
• Butter 2 loaf pans and dust with flour, knocking off the excess.
• Stir together flour, cornmeal, sugar, baking powder, soda and salt in a large bowl.
• Whisk together melted butter, eggs and buttermilk in another bowl.
• Add wet mixture to dry, stirring until just combined. Stir in raisins, cranberries and fennel seeds.
• Divide batter between the pans, smoothing the tops and let stand for 10 minutes.
• Bake in middle of oven until the tops are golden and the tester comes out clean, about 35 minutes. Cool in pans on racks for 10 minutes, then invert onto racks and cool completely.

RICE WITH DILL, WALNUTS, AND GOLDEN RAISINS

Steps:

• In a saucepan with a tight-fitting lid bring water to a boil with salt. Stir in rice and cook, covered, over low heat 20 minutes, or until water is absorbed and rice is tender.
• While rice is cooking, lightly toast walnuts and chop coarse. Chop dill.
• Fluff rice with a fork and stir in walnuts, dill, raisins, zest, vinegar, oil, and salt and pepper to taste.

CINNAMON BASMATI RICE WITH GOLDEN RAISINS

Steps:

• Melt butter in a medium high-sided saucepan set over medium heat. Add onion, cloves, and cinnamon; cook until onion becomes translucent and mixture is very fragrant.
• Place rice in sieve, and rinse under cold running water. Add rice to saucepan, and stir so grains are coated in butter mixture.
• Add bay leaf, cinnamon stick, raisins, salt, and pepper to saucepan. Stir in 2 cups water. Raise heat, and bring to a boil. Cover, and reduce heat to a simmer. Cook until all water has been absorbed and rice has cooked, 10 to 15 minutes.
• Remove pan from heat, and let stand, covered, 5 minutes more. Season with salt and pepper, and serve.

RICE WITH FENNEL AND OLIVES

Steps:

• Combine rice, water and fennel seed, and bring to boil; reduce heat, cover and simmer, cooking a total of 17 minutes, until the rice is tender and the liquid has been absorbed.
• Chop whole onion.
• Heat a medium nonstick skillet until it is very hot, reduce the heat to medium high, add oil and saute onion until it softens and browns.
• Meanwhile, trim stalks from fennel, remove tough outer layer from bulb and cut fennel into julienne strips. Add to onion as it browns, and continue cooking.
• Pit the olives; then, add to the onion and fennel and continue cooking until the rice is done.
• Stir the rice into the onion and fennel, season with salt and pepper and serve.

RICE WITH FENNEL

Steps:

• Trim off the stems of the fennel bulb and cut the bulb into 1/4-inch cubes. There should be about 1 cup.
• Cut away and discard the core and veins of the pepper. Discard the seeds. Cut the pepper into 1/4-inch pieces. There should be about 1 cup.
• Heat one tablespoon of the butter in a saucepan and add the onion. Cook, stirring, until wilted. Add the fennel and sweet pepper cubes and stir. Cook, stirring, about two minutes.
• Add the rice, bay leaf and pepper flakes. Add the water, salt and pepper. Bring to a boil and cover. Let simmer 17 minutes. Remove the bay leaf and stir in the one remaining tablespoon of butter.

TURKEY BREAST STUFFED WITH SAUSAGE, FENNEL, AND GOLDEN RAISINS

Steps:

• Finely chop white part of onions.
• Place green parts side by side on 15x10x1-inch heavy rimmed baking sheet to form a mat.
• Mix chopped onions, sausage, raisins, 1 1/2 teaspoons fennel, 1/4 teaspoon salt, and 1/4 teaspoon pepper in medium bowl.
• Place turkey on work surface, skin side down.
• Sprinkle with salt and pepper.
• Spoon sausage mixture in row between breast halves.
• Starting at 1 long side, roll up turkey breast to enclose filling.
• Tie with kitchen string at 1-inch intervals to hold shape.
• Place turkey atop onion mat. (Can be made 1 day ahead. Cover; chill.)
• Preheat oven to 400°F
• Brush oil all over turkey.
• Sprinkle with salt, pepper, and 2 teaspoons fennel.
• Roast until thermometer inserted into filling registers 155°F, basting turkey every 15 minutes with 1/4 cup broth and adding more broth to pan if drippings burn, about 1 hour 20 minutes.
• Transfer to platter; let stand 5 minutes.
• Set baking sheet with onions atop 2 burners.
• Add 1 cup broth to baking sheet.
• Bring to boil over medium-high heat, scraping up browned bits.
• Boil 2 minutes.
• Strain pan juices into medium bowl; discard solids.
• Serve turkey with pan juices.