Rice With Fennel

Name: Rice With Fennel
Total time: 30 min
Yield: 4 servings
Ingredients: 1 small fennel bulb, about 1/4 pound; 1 sweet pepper, preferably red; 2 tablespoons butter; 1/4 cup finely chopped onion; 1 cup raw rice; 1 bay leaf; 1/4 teaspoon dried hot red pepper flakes; 1 1/2 cups cold water; Salt to taste if desired; Freshly ground pepper to taste

By Pierre Franey

Total Time: 30 minutes
Rating: (0)
Comments: Read comments

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings

1small fennel bulb, about ¼ pound
1sweet pepper, preferably red
2tablespoons butter
¼cup finely chopped onion
1cup raw rice
1bay leaf
¼teaspoon dried hot red pepper flakes
1½cups cold water
Salt to taste if desired
Freshly ground pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
Trim off the stems of the fennel bulb and cut the bulb into ¼-inch cubes. There should be about 1 cup.
Step 2
Cut away and discard the core and veins of the pepper. Discard the seeds. Cut the pepper into ¼-inch pieces. There should be about 1 cup.
Step 3
Heat one tablespoon of the butter in a saucepan and add the onion. Cook, stirring, until wilted. Add the fennel and sweet pepper cubes and stir. Cook, stirring, about two minutes.
Step 4
Add the rice, bay leaf and pepper flakes. Add the water, salt and pepper. Bring to a boil and cover. Let simmer 17 minutes. Remove the bay leaf and stir in the one remaining tablespoon of butter.

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