Rice With Fennel Recipes

Steps:

• Slice the squid into rings and tip into a mixing bowl with the tentacles, prawns, 4 tbsp olive oil, fennel seeds, the lemon juice, half the garlic and some seasoning, then set aside.
• Heat oven to 190C/170C fan/gas 6. Heat the remaining oil in a shallow, wide ovenproof pan. Fry the onions and chopped fennel for about 10 mins until soft and starting to turn golden, add the remaining garlic and cook for another 5 mins. Scatter in the rice, stir and cook until it just starts to crackle. Pour in the wine, ink and stock and bring up to a simmer, giving everything a gentle stir to incorporate the ink. Stir through most of the sliced squid, keeping a few rings and the tentacles back.
• Transfer the pan to the oven, cook for 25 mins, then place the prawns and remaining squid on top and drizzle everything with the oil from the marinade. Put back in the oven for another 10 mins or until all the liquid has been absorbed and the rice and seafood are just cooked. Scatter over the sliced fennel and fronds, lemon zest, and the chopped parsley. Place in the middle of the table and let everyone help themselves.

Steps:

• Simmer water and wild rice in small saucepan 20 minutes. Drain.
• Heat heavy large saucepan over medium-high heat. Fry sausage until cooked through, breaking up sausage with fork, about 4 minutes. Using slotted spoon, transfer sausage to large bowl.
• Add 2 tablespoons oil to same saucepan. Mix in fennel, bell pepper and fennel seeds and sauté until tender, about 10 minutes. Add to sausage. Heat remaining 1 tablespoon oil in same saucepan. Add leeks and garlic and sauté until tender and golden, about 8 minutes. Add brown rice and stir 1 minute. Mix in broth and wild rice. Season with pepper. Bring to boil. Reduce heat to low. Cover and simmer until rice is tender and liquid is absorbed, about 40 minutes. Add hot rice to sausage mixture and toss well. (Can be prepared 1 day ahead. Cover and chill.) Serve hot.

Steps:

• Heat the oil in a heavy two- to three-quart saucepan. Add fennel, onion and garlic and cook very slowly until vegetables are tender and translucent. Stir in rice and cook, stirring, another two to three minutes.
• Add the stock or water, bring to a boil and cook uncovered for three minutes. Lower the heat, season the stock to taste with salt and pepper. Simmer covered about 40 minutes, until the liquid is absorbed.
• Gently stir in the asparagus, cover the saucepan and set aside for 15 minutes before serving. Serve with a dusting of Parmesan cheese on top.

Steps:

• Trim off the stems of the fennel bulb and cut the bulb into 1/4-inch cubes. There should be about 1 cup.
• Cut away and discard the core and veins of the pepper. Discard the seeds. Cut the pepper into 1/4-inch pieces. There should be about 1 cup.
• 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.
• 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.

Steps:

• In a small bowl soak porcini in boiling-hot water 20 to 30 minutes, or until softened. Slowly strain soaking liquid through a fine sieve lined with a coffee filter or a double thickness of rinsed and squeezed cheesecloth into a small saucepan, being careful to leave last tablespoon containing sediment in bowl. Boil soaking liquid until reduced to about 1/3 cup. Wash porcini under cold water to remove any grit and pat dry. Chop porcini coarse.
• Bring reduced porcini liquid to a boil with cold water, salt, and rice and simmer, covered, 45 to 50 minutes, or until rice is tender and liquid is absorbed. (If rice is tender before liquid is absorbed drain in a colander.) Transfer rice to a serving bowl and keep warm, covered.
• In a heavy skillet cook fennel, onion, and mushrooms in butter over moderate heat, stirring, until fennel is tender, about 10 minutes. Add fennel mixture to rice and toss to combine. Rice may be made 3 hours ahead and kept covered at room temperature. Reheat rice in skillet, adding water to prevent it from sticking to skillet.

Steps:

• Combine rice, water and fennel seed, and bring to boil; reduce heat, cover and simmer, cooking a total of 17 minutes, until the rice is tender and the liquid has been absorbed.
• Chop whole onion.
• Heat a medium nonstick skillet until it is very hot, reduce the heat to medium high, add oil and saute onion until it softens and browns.
• Meanwhile, trim stalks from fennel, remove tough outer layer from bulb and cut fennel into julienne strips. Add to onion as it browns, and continue cooking.
• Pit the olives; then, add to the onion and fennel and continue cooking until the rice is done.
• Stir the rice into the onion and fennel, season with salt and pepper and serve.

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.

Steps:

• Cook the rice following pack instructions. Meanwhile, toss the fennel with olive oil and season. Cook the fennel in a griddle pan on a medium-high heat for 5 mins until softened.
• Juice 1⁄2 an orange. Peel the remaining oranges, slice them and cut each slice into quarters. Drain the rice, then stir through the orange juice, orange pieces, fennel and coriander.

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.