Prep Time
8 Mins
Cook Time
29 Mins
Stand Time
5 Mins
4 servings (serving size: 1 1/2 cups)

How to Make It

Melt butter in a medium saucepan over medium-high heat. Add fennel; cook, stirring constantly, 2 minutes. Add rice; cook, uncovered, 2 minutes, stirring occasionally. Add chicken broth, water, and wine; bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally. Add crawfish; simmer, covered, 15 additional minutes or until liquid is absorbed and rice is tender, stirring occasionally. Stir in peas and cheese; let stand 5 minutes.

Chef's Notes

To prepare fennel, first rinse it thoroughly. Trim the stalks to within 1 inch of the bulb. Discard the hard outside stalks, and reserve the leaves for another use. Cut a slice off the bottom of the bulb. Cut out the tough core from the bottom of the bulb. Starting at one side, cut the bulb lengthwise into ¼-inch-thick slices.

Oxmoor House Healthy Eating Collection

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