Ingredients
- 3 shallots
- 2 ¾ cups plus 1 tablespoon extra virgin olive oil
- 2 small bulbs fennel, trimmed
- 3 cloves garlic
- 2 bay leaves
- 2 sprigs thyme
- 2 teaspoons red wine vinegar
- 1 teaspoon sugar
- 1 cup kalijira, jasmine or Basmati rice
- Salt and freshly ground black pepper
- 1 tablespoon butter
- ¼ cup pitted calamata olives, slivered lengthwise
- 1 tablespoon whole-grain mustard
- 1 ½ teaspoons Dijon mustard
- 1 teaspoon white-wine vinegar
- 1 tablespoon balsamic vinegar
- 2 tablespoons vegetable broth
- Nutritional Information
Nutritional analysis per serving (4 servings)
1452 calories; 156 grams fat; 23 grams saturated fat; 0 grams trans fat; 112 grams monounsaturated fat; 16 grams polyunsaturated fat; 17 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 2 grams protein; 7 milligrams cholesterol; 173 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Preheat oven to 250 degrees. Peel 2 shallots and place in a small baking dish. Add 1/2 cup olive oil and set aside. In a small deep baking dish, combine fennel, 2 unpeeled garlic cloves, bay leaves, thyme and 2 cups oil. Cover both dishes. Bake shallots until tender, about 1 hour. Bake fennel until very tender, about 1 1/2 hours.
- When shallots are baked, drain on paper towels and transfer to baking sheet. Sprinkle with red-wine vinegar and sugar, and return to oven until dry, 2 to 3 minutes. When fennel has baked, remove from heat and keep warm.
- Peel and mince remaining shallot and remaining clove garlic. Place a saucepan over medium-low heat. Heat 1 tablespoon oil, and add minced shallot and garlic. Sauté until translucent, about 3 minutes. Rinse and drain rice and add to pan. Stir until thoroughly coated with oil. Add 1 1/4 cups water and a pinch of salt. Bring to a boil. Cover and reduce heat to low. Simmer until water is absorbed, 10 to 15 minutes. Remove from heat and let stand covered for a few minutes. Chop roasted shallots. Fluff rice with a fork, and fold in roasted shallots, butter and olives. Keep warm.
- While rice cooks, prepare vinaigrette: In a small bowl, whisk together whole-grain mustard, Dijon mustard, white-wine vinegar, balsamic vinegar and broth. Slowly whisk in remaining 1/4 cup oil. Season to taste with salt and pepper.
- To serve, cut each fennel bulb into quarters. Divide rice among four plates, and place two pieces of fennel on each plate. Drizzle vinaigrette over and serve.
Dining and Cooking