Brown Rice with Fennel

[Guest guest]

Brown Rice with Fennel

Source: Lean Italian Meatless Meals/adapted

 

1 lb. fennel bulb, with 2-inch of leaves

2 tsp. olive oil

1/3 cup chopped shallots

1 cup long-grain brown rice

3 cups low-sodium vegetable broth

1/2 tsp. salt

 

1. Remove small feathery leaves from top of fennel stalk; finely chop and

reserve 1/4 cup for garnish. Cut off upper stalks of bulb and discard. Trim

base of bulbs. With a vegetable peeler, lightly peel outside of bulb to

remove strings. Slice bulb in half vertically and remove center core with a

" V " cut. Cut into 1/2-inch dice; set aside.

 

2. In a heavy 5-quart saucepan, heat olive oil over low heat. Add shallots

and cook until soft but not brown, about 2 minutes. Stir in rice, fennel and

broth. Turn heat to high. As soon as the broth comes to a boil, cover pan,

turn heat to low, and simmer until rice is tender and all the liquid is

absorbed, about 45 to 50 minutes. Remove from heat and season with salt and

pepper. Transfer to bowl, garnish with chopped fennel leaves and serve.