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

Recipe by Oxmoor House January 2003

Gallery

Recipe Summary

prep:
13 mins
cook:
1 hr
total:
1 hr 13 mins
Yield:
8 servings (serving size: 1/2 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Stir in parsley and cheese.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

116 calories; fat 2.1g; saturated fat 0.5g; protein 3.5g; carbohydrates 21.5g; cholesterol 1mg; iron 0.7mg; sodium 429mg; calories from fat 16%; fiber 1.8g; calcium 42mg.
Advertisement
Advertisement