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Recipe Summary test

prep:
8 mins
cook:
29 mins
stand:
5 mins
total:
42 mins
Yield:
4 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

403 calories; fat 6.8g; saturated fat 3.8g; protein 31.6g; carbohydrates 50g; fiber 2.1g; cholesterol 174mg; iron 5.1mg; sodium 1248mg; calcium 183mg.
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