JULY 13, 2021
Hi Everyone,
Soggy, soggy, soggy – and frizzy too! Sorry, the weather is getting to me.
Let’s talk about fennel. Fennel is the vegetable about which I am questioned most frequently: “What the heck is this? What do I do with it?”
Fennel isn’t a root vegetable, but it is a member of the carrot family. And every part of it is edible. It has a licorice flavor and is lovely featured in various dishes, many of them tomato-based. And raw fennel is lovely in a salad.
Fennel is an excellent source of vitamin C and a very good source of fiber, folate, and potassium.
So, here’s a simple fennel recipe for you.
FENNEL RICE
- ¼ c. extra virgin olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 lb fennel (2 medium bulbs), trimmed, cored, and cut into small dice.
- Salt to taste
- 1 c. long-grain rice, such as basmati, rinsed
- 2 ½ c. water
- ¼ c. chopped fresh parsley
- ¼ c. chopped fresh dill
- pepper to taste
- Heat 3 TBS of the olive oil over medium heat in a deep pot with a cover. Add the onion and cook, stirring frequently, until the onion is tender, about 5 minutes. Add the garlic and stir until fragrant, about 30 seconds. Stir in the fennel, add a generous pinch of salt, and cook, stirring frequently, until the fennel has wilted and softened, about 8 minutes. Stir in the rice and stir to coat the grains with olive oil.
- Add the water, salt, pepper, parsley, and dill and bring the mixture to a boil. Reduce the heat to low. Cover and simmer 20 to 30 minutes, until the rice is soft and the liquid is absorbed. Remove the pan from the heat, uncover and place a towel across the top. Cover with the lid and let it sit for 10 minutes. Serve hot, with the remaining olive oil drizzled over the top.
HELPFUL HINT: You can substitute quinoa for the rice for an even healthier dish.
ANOTHER HELPFUL HINT: The fennel fronds make a great garnish for a salad or stew.
I hope you enjoy this dish. Have a delicious week!
Best,
Judi