Wild rice and fennel
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Wiold rice soaked for 2 |
| 3 | smalls | Fennel bulbs chopped fine |
| Hours in cold water and dra | ||
| About 3 cup or celery and a | ||
| Ined | ||
| Nise | ||
| Or parboil 10 minutes and d | ||
| 2 | teaspoons | Fennel/anise seeds |
| Rain | ||
| 1 | teaspoon | Salt or to taste |
| 1½ | cup | Long grain rice |
| can | 4 cup chicken broth canned | |
| 4 | tablespoons | Butter/margarine |
| Or from bouillon cubes | ||
| 1 | cup | Chopped onion |
Directions
In a medium saucepan, heat the butter until foamy, add the onion and cook 2 minutes until soft. DO not brown. Add the fennel and cook 2 minutes to soften. Add the drained wil and white rice, fennel seeds, salt and chicken stock. Stir well. Bring to a boil, reduce heat, cover pan and simmer 20 minutes before lifing lid. Fluff rice up from the bottom with a fork. If any water remains in the pan, remove lid and cook over high heat a few minutes to evaporate. Taste for adequate seasoning.
. Source: Fred's disks for Edna Cookbook MM by Cathy Svitek Recipe By :
From: Date: 05/29 File