Rice with Fennel and Golden Raisins
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 cups water
- 3 tablespoons extra-virgin olive oil
- 1/3 cup golden raisins
- Carbohydrate 56 g(19%)
- Fat 11 g(16%)
- Fiber 3 g(12%)
- Protein 5 g(9%)
- Saturated Fat 2 g(8%)
- Sodium 37 mg(2%)
- Calories 334
Preparation Cook onion and fennel with raisins, fennel seeds, 1 teaspoon salt, and 1/4 teaspoon pepper in oil in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, 8 to 10 minutes. Add rice and cook, stirring, 1 minute. Add water and bring to a vigorous boil. Tightly cover and cook over low heat, undisturbed, until water is absorbed, about 22 minutes. Remove from heat. Remove lid and put a clean kitchen towel over pan, then replace lid. Let stand 10 minutes, then fluff with a fork.
Preparation Cook onion and fennel with raisins, fennel seeds, 1 teaspoon salt, and 1/4 teaspoon pepper in oil in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, 8 to 10 minutes. Add rice and cook, stirring, 1 minute. Add water and bring to a vigorous boil. Tightly cover and cook over low heat, undisturbed, until water is absorbed, about 22 minutes. Remove from heat. Remove lid and put a clean kitchen towel over pan, then replace lid. Let stand 10 minutes, then fluff with a fork.
