Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 cup finely chopped fennel bulb
- ½ cup finely chopped onion
- 2 cloves garlic, minced
- 1 cup brown rice
- 2 cups chicken or vegetable stock or water
- Salt and freshly ground black pepper
- 1 ½ cups thin asparagus cut in 1-inch pieces
- ⅓ cup freshly grated Parmesan cheese
- Nutritional Information
Nutritional analysis per serving (4 servings)
336 calories; 12 grams fat; 3 grams saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 46 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 11 grams protein; 10 milligrams cholesterol; 316 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- Heat the oil in a heavy two- to three-quart saucepan. Add fennel, onion and garlic and cook very slowly until vegetables are tender and translucent. Stir in rice and cook, stirring, another two to three minutes.
- Add the stock or water, bring to a boil and cook uncovered for three minutes. Lower the heat, season the stock to taste with salt and pepper. Simmer covered about 40 minutes, until the liquid is absorbed.
- Gently stir in the asparagus, cover the saucepan and set aside for 15 minutes before serving. Serve with a dusting of Parmesan cheese on top.
1 hour
Dining and Cooking