vegan: brown rice with fennel

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* Exported from MasterCook *

 

Brown Rice with Fennel

 

Recipe By :Anne Casale 1995

Serving Size : 4 Preparation Time :0:00

Categories : Italian Rice

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1 pound fennel bulb -- with 2-inch of leaves

(weight with leaves)

2 teaspoons olive oil

1/3 cup chopped shallots

1 cup long-grain brown rice

3 cups defatted low-sodium vegetable broth

1/2 teaspoon coarse salt

1/4 teaspoon freshly ground black pepper

 

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.

 

Description:

" vegan: no cheese "

Source:

" Lean Italian Meatless Meals [iSBN 0449983684] "

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Per Serving (excluding unknown items): 241 Calories; 5g Fat (16.6% calories from

fat); 5g Protein; 46g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 1032mg

Sodium. Exchanges: 3 Grain(Starch); 1 Fat.

 

NOTES : This is a good dish to make in late fall or during the winter when large

fennel bulbs are plentiful. Serve this dish with dishes like Braised Broccoli di

Rape with Prunes and Baby Spinach, Walnut and Goat Cheese Salad

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0