Rice With Fennel and Olives

Ingredients

• ¾ cup long grain rice
• 1 ½ cups water
• 1 teaspoon fennel seed
• 8 ounces whole red onion or 7 ounces chopped, ready-cut red onion (1 2/3 cups)
• 1 teaspoon olive oil
• 1 pound fennel to yield 1 cup chopped fennel
• 10 small oil-cured black olives
• ⅛ teaspoon salt
• Freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    411 calories; 5 grams fat; 0 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 84 grams carbohydrates; 10 grams dietary fiber; 13 grams sugars; 9 grams protein; 396 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. 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.
2. Chop whole onion.
3. 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.
4. 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.
5. Pit the olives; then, add to the onion and fennel and continue cooking until the rice is done.
6. Stir the rice into the onion and fennel, season with salt and pepper and serve.

35 minutes