FENNEL SALAD
Provided by Food Network Kitchen
Time 15m
Number Of Ingredients 0
Steps:
- Slice two bulbs of fennel as thinly as you can (use a mandoline if you have one) and toss with red onion slices and some of the fennel fronds. Add kosher salt, lemon juice and extra-virgin olive oil to taste and toss.
FENNEL-APPLE SALAD WITH WALNUTS
A bright and tangy salad cuts the heaviness of the typical Thanksgiving meal. This one, with fennel, celery, apples and toasted walnuts, is all crunch, which the carb-heavy meal can generally use more of. You can make the dressing a day ahead and store it in the fridge, but don't dress the salad until an hour before serving.
Provided by Melissa Clark
Categories salads and dressings, side dish
Time 10m
Yield 10 servings
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
- In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 176 milligrams, Sugar 7 grams
FENNEL RICE SALAD
Make and share this Fennel Rice Salad recipe from Food.com.
Provided by dicentra
Categories Long Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Toast fennel seeds in a heavy medium saucepan over medium heat, stirring, until fragrant and a shade darker, about 2 minutes. Add water and 3/4 teaspoon salt and bring to a boil.
- Add rice and return to a boil, then cook, covered, over low heat until water is absorbed and rice is tender, 18 to 20 minutes.
- Spread rice in a shallow baking pan and cool quickly by chilling, uncovered, 5 to 10 minutes.
- Meanwhile, grate zest from orange into a large serving bowl and squeeze in juice (about 1/3 cup). Whisk in vinegar, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- Chop 2 tablespoons fronds from fennel, then discard stalks. Quarter bupound lengthwise and thinly slice crosswise.
- Stir fennel bupound and fronds into vinaigrette along with cooled rice, scallions, and salt and pepper to taste.
Nutrition Facts : Calories 253.7, Fat 8.2, SaturatedFat 1.2, Sodium 8.2, Carbohydrate 41.3, Fiber 2.9, Sugar 3.7, Protein 4.3
FENNEL RICE
This is a simple Greek recipe, traditionally served at Lent, that works as a main or side dish. it calls for rice but can also be made with bulgur for a nuttier, heartier flavor.
Provided by Martha Rose Shulman
Categories dinner, vegetables, main course, side dish
Time 1h
Yield Serves 6
Number Of Ingredients 10
Steps:
- Heat 3 tablespoons olive oil over medium heat in a deep, lidded skillet or a wide, lidded saucepan. Add onion and cook, stirring often, until tender, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Stir in fennel, add a generous pinch of salt, and cook, stirring often, until fennel has wilted and softened, about 8 minutes. Stir in rice or bulgur and stir to coat with olive oil.
- Add water, salt, pepper, parsley and dill and bring to a boil. Reduce heat to low, cover and simmer 20 to 30 minutes, until rice or bulgur is soft and liquid absorbed. Remove from heat, uncover and place a towel across the top of the pan. Return lid and let sit for 10 minutes. Serve hot, with the remaining olive oil drizzled over the top.
Nutrition Facts : @context http, Calories 195, UnsaturatedFat 8 grams, Carbohydrate 26 grams, Fat 10 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 539 milligrams, Sugar 4 grams
FENNEL RICE SALAD
Provided by Shelley Wiseman
Categories Onion Rice Side Vegetarian Quick & Easy Orange Fennel Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Toast fennel seeds in a heavy medium saucepan over medium heat, stirring, until fragrant and a shade darker, about 2 minutes. Add water and 3/4 teaspoon salt and bring to a boil. Add rice and return to a boil, then cook, covered, over low heat until water is absorbed and rice is tender, 18 to 20 minutes. Spread rice in a shallow baking pan and cool quickly by chilling, uncovered, 5 to 10 minutes.
- Meanwhile, grate zest from orange into a large serving bowl and squeeze in juice (about 1/3 cup). Whisk in vinegar, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- Chop 2 tablespoons fronds from fennel, then discard stalks. Quarter bupound lengthwise and thinly slice crosswise.
- Stir fennel bupound and fronds into vinaigrette along with cooled rice, scallions, and salt and pepper to taste.
ORANGE, FENNEL & WILD RICE SALAD
Use up leftover roasted veg from Christmas dinner, nuts and citrus fruits in this light, bright and fresh rice salad - perfect for a Boxing Day buffet
Provided by Cassie Best
Categories Buffet, Side dish
Time 1h10m
Number Of Ingredients 15
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the carrots, oil and some seasoning on a large baking tray. Cook for 25-30 mins until tender. While the carrots cook, fill 2 large pans with salted water and bring to the boil. Add the rice to one pan and the lentils to the other. Cook following pack instructions, or until just cooked, then drain and set aside to cool.
- Zest the oranges over a large bowl. Cut away the peel and pith, then cut along each piece of membrane to remove the segments, catching any juices in the bowl. Set the segments aside. Add the ingredients for the dressing to the orange zest and juice, season and whisk.
- When the carrots have cooled a little, add to the dressing with the remaining salad ingredients, including the cooked rice, lentils and orange segments. Toss together and serve on a big platter.
Nutrition Facts : Calories 332 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 17 grams sugar, Fiber 8 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
FENNEL WILD RICE SALAD
This is a salad I invented years ago when my sister's family had to go gluten-free. It has since become a family favorite, and Thanksgiving just isn't the same without our wild rice salad! -Aimee Day, Ferndale, Washington
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Rinse wild rice thoroughly; drain. In a small saucepan, combine water and rice; bring to a boil. Reduce heat; simmer, covered, 50-55 minutes or until rice is fluffy and tender. Drain if necessary., Transfer rice to a small bowl. Drizzle with lemon juice and oil; toss to coat. Stir in remaining ingredients.
Nutrition Facts : Calories 208 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 178mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
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APPLE AND FENNEL WILD RICE SALAD
From ricardocuisine.com
4/5 (5)Total Time 1 hr 15 minsCategory Appetizers
- In a saucepan, bring the rice, water and salt to a boil. Cover and let simmer over medium heat for 40 minutes or until the rice bursts open. Drain and rinse under cold running water. Set aside.
- With a mandoline, thinly slice the fennel and place in a bowl. Add the apples, lemon juice and salt. Let marinate for 15 minutes.
RED RICE SALAD WITH PECANS, FENNEL, AND HERBS
From bonappetit.com
4/5 (7)Estimated Reading Time 1 minServings 4
- Meanwhile, toss fennel and onion with 2 Tbsp. lime juice in a large bowl and let sit, tossing occasionally, until lime juice is almost entirely absorbed, 10–15 minutes.
- Coarsely chop ⅓ cup pecans; finely chop remaining nuts. Cook in olive oil in a small saucepan over medium-low until golden brown, 5–10 minutes. Let cool.
- Add rice and pecans to fennel mixture along with remaining 1 Tbsp. lime juice and toss to combine. Gently fold in cilantro; season with salt and pepper. Serve drizzled with pistachio oil, if desired.
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