Yield
4 servings

How to Make It

Step 1

Trim and discard root end of fennel bulb. Trim stalks from bulb, reserving fronds for another use. Cut bulb into fourths, and thinly slice. Set aside.

Step 2

Sauté shallots in 1 tablespoon hot oil 3 minutes or until tender; stir in garlic and rice. Stir in wine and 2 1/2 cups water; bring to a boil. Cover, reduce heat, and simmer 35 minutes. Remove from heat; cover and let stand 15 minutes or until all liquid is absorbed.

Step 3

Sauté fennel in remaining 1/2 tablespoon hot oil 1 minute. Add remaining 1/2 cup water, balsamic vinegar, salt, and pepper; simmer 8 minutes or until fennel is tender and liquid has evaporated. Stir into rice mixture.

Nora's Restaurant, Washington, D. C.

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