You are here

Brown Rice Pilaf With Fennel

Healthycooking's picture
Ingredients
  Olive oil 2 Tablespoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Diced yellow pepper 1⁄2 Cup (8 tbs)
  Chopped fennel 1 Cup (16 tbs) (Including Some Of The "Hair")
  Long grain brown rice 7⁄8 Cup (14 tbs) (1 Cup Less 2 Tablespoons)
  Chicken broth/Part broth, part water 2 Cup (32 tbs)
  Canned italian plum tomatoes 4 Ounce, chopped (1/2 Cup)
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

Microwave method: Put the oil, onion, yellow pepper, and fennel in a 2-quart casserole, and microwave for about 3 minutes on high, until sizzling.
Stir the rice into the vegetables until all the grains are coated with oil.
Add the broth, tomatoes, salt, and pepper.
Cover and microwave on high until the liquid boils, 7 to 8 minutes.
Continue cooking on medium for 35 to 45 minutes, until all the liquid is absorbed.
Range-top method: Heat the oil in a large, heavy saucepan; saute the onion, yellow pepper, and fennel until the vegetables are soft-ened and beginning to turn golden.
Stir in the rice to coat all the grains with oil.
Add the broth, tomatoes, salt, and pepper.
Bring to a boil, then reduce the heat to a low simmer, and cook, covered, for 45 minutes, or until all the liquid is absorbed.
Fluff the pilaf before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Rice
Interest: 
Healthy

Rate It

Your rating: None
4.107145
Average: 4.1 (14 votes)