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. -
2 servings
Preparation
- 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.
35 minutes
Dining and Cooking