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Rating: 2.5 stars
2 Ratings
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  • 4 star values: 1
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  • 1 star values: 1

The entire fennel plant is used in this recipe, so purchase one with fresh-looking fronds. The bulb adds flavor, while the feathery green fronds finish the dish. The wine is added with a broth to keep more of the wine flavor and balance the licorice hint from the fennel.

Lorrie Hulston Corvin
Recipe by Cooking Light March 2005

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary

Yield:
4 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add fennel bulb, leek, and fennel seeds; cook for 2 minutes, stirring frequently. Stir in salt. Cover and cook 12 minutes or until fennel is tender, stirring occasionally. Set aside.

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  • Combine broth and wine; bring to a simmer in a large saucepan (do not boil). Keep warm over low heat (mixture will look curdled).

  • Melt 1 tablespoon butter in a medium sauté pan over medium heat. Add orzo to pan; cook for 2 minutes, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring mixture frequently until each portion of broth mixture is absorbed before adding the next (about 17 minutes total). Stir in leek mixture; cook 2 minutes. Remove from heat; stir in cheese, fennel fronds, and pepper.

Nutrition Facts

366 calories; calories from fat 22%; fat 9.1g; saturated fat 4.7g; mono fat 2.1g; poly fat 0.7g; protein 12.7g; carbohydrates 48.9g; fiber 5.5g; cholesterol 21mg; iron 3.7mg; sodium 660mg; calcium 172mg.
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