Rice Pilaf with Fennel and Carrots

For a more intense fennel flavor, snip some of the fennel greenery (as you would for fresh dill) to stir into the rice.

Yield: 8 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 116
  • Fat: 2.1g
  • Saturated fat: 0.5g
  • Protein: 3.5g
  • Carbohydrate: 21.5g
  • Cholesterol: 1mg
  • Iron: 0.7mg
  • Sodium: 429mg
  • Calories from fat: 16%
  • Fiber: 1.8g
  • Calcium: 42mg


  • Cooking spray
  • 1 teaspoon olive oil
  • 1 cup chopped fennel
  • 1 cup chopped carrot
  • 1 cup uncooked brown rice
  • 2 1/2 cups vegetable broth
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup chopped fresh parsley
  • 2 tablespoons grated Parmesan cheese


  1. Heat oil in a large saucepan coated with cooking spray over medium heat. Add fennel and carrot; sauté 5 minutes. Add rice and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 55 to 60 minutes or until rice is tender.
  2. Stir in parsley and cheese.
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