Fennel Rice Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 tablespoons extra-virgin olive oil
- 1 cup basmati rice
- 1 teaspoon fennel seeds
- 1 3/4 cups water
- 1 large navel orange
- 1 teaspoon white-wine vinegar
- Carbohydrate 45 g(15%)
- Fat 7 g(11%)
- Fiber 3 g(11%)
- Protein 4 g(9%)
- Saturated Fat 1 g(5%)
- Sodium 21 mg(1%)
- Calories 263
Preparation 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.
Preparation 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.
