Best 3 Fennel Rice Salad Recipes

Travel back in time with us through the vibrant streets of ancient Rome where fennel rice salad, a delectable dish with deep-rooted origins in Roman cuisine, awaits our exploration. This culinary journey will unveil the secrets of creating this classic salad, known as "insalata di riso con finocchio" in Italian. From selecting the freshest ingredients to crafting the perfect balance of flavors, we will guide you through every step of the process. Get ready to tantalize your taste buds with this refreshing and flavorful dish, perfect for a light summer meal or as a side dish to your favorite grilled meats or seafood. Embrace the legacy of Roman gastronomy as we embark on this mouthwatering adventure together.

Let's cook with our recipes!

FENNEL RICE SALAD

Fennel Rice Salad image

Provided by Shelley Wiseman

Categories Onion Rice Side Vegetarian Quick & Easy Orange Fennel Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1 teaspoon fennel seeds
1 3/4 cups water
1 cup basmati rice
1 large navel orange
1 teaspoon white-wine vinegar
2 tablespoons extra-virgin olive oil
1 medium fennel bupound (anise) with fronds
2 large scallions, thinly sliced

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.

FENNEL WILD RICE SALAD

Fennel Wild Rice Salad image

This is a salad I invented years ago when my sister's family had to go gluten-free. It has since become a family favorite, and Thanksgiving just isn't the same without our wild rice salad! -Aimee Day, Ferndale, Washington

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

1/3 cup uncooked wild rice
1 cup water
1-1/2 teaspoons lemon juice
1-1/2 teaspoons olive oil
1/4 cup thinly sliced fennel bulb
2 tablespoons salted pumpkin seeds or pepitas
2 tablespoons dried cherries
1 green onion, sliced
1 tablespoon minced fresh parsley
1/8 teaspoon salt
Dash pepper

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.

Nutrition Facts : Calories 208 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 178mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

RED RICE SALAD WITH PECANS, FENNEL, AND HERBS

Red Rice Salad with Pecans, Fennel, and Herbs image

Red rice is a short-grain, nutty-tasting type; you can use short-grain brown rice in its place.

Provided by Claire Saffitz

Categories Salad Herb Rice Side Kid-Friendly Low Cal High Fiber Lunch Pecan Fennel Healthy Low Cholesterol Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates

Yield 4 Servings

Number Of Ingredients 9

Ingredients

1 cup red rice
1 small fennel bulb, very thinly sliced
1/4 medium red onion, thinly sliced
3 tablespoons fresh lime juice, divided
2/3 cup pecans, divided
1/4 cup olive oil
1/2 cup cilantro leaves and finely chopped tender stems
Kosher salt, freshly ground pepper
Toasted pistachio oil or almond oil (for serving; optional)

Steps:

Cook rice according to package directions. Spread out on a rimmed baking sheet; let cool.
Meanwhile, toss fennel and onion with 2 tablespoons lime juice in a large bowl and let sit, tossing occasionally, until lime juice is almost entirely absorbed, 10-15 minutes.
Coarsely chop 1/3 cup pecans; finely chop remaining nuts. Cook in olive oil in a small saucepan over medium-low until golden brown, 5-10 minutes. Let cool.
Add rice and pecans to fennel mixture along with remaining 1 tablespoon lime juice and toss to combine. Gently fold in cilantro; season with salt and pepper. Serve drizzled with pistachio oil, if desired.
Do ahead: Rice salad (without cilantro) can be chilled up to 1 day. Bring to room temperature before serving.

Tips:

Use fresh, high-quality ingredients. This will make all the difference in the flavor of your salad.
Don't overcook the rice. It should be al dente, with a slight bite to it.
Let the rice cool completely before assembling the salad. This will help prevent the salad from becoming mushy.
Use a variety of vegetables. This will add color, texture, and flavor to your salad.
Don't be afraid to experiment with different dressings. There are many delicious options out there, so find one that you enjoy.
Serve the salad immediately. This is when it is at its best.

Conclusion:

Fennel rice salad is a delicious, healthy, and easy-to-make side dish. It is perfect for summer picnics, potlucks, or barbecues. With its bright flavors and colors, this salad is sure to be a hit with everyone who tries it. So next time you are looking for a refreshing and flavorful side dish, give fennel rice salad a try. You won't be disappointed.