RICE, ASPARAGUS AND FENNEL
Provided by Marian Burros
Categories easy, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Combine rice and 1 1/2 cups water in heavy-bottomed saucepan. Bring to boil. Reduce heat, and simmer, covered, until rice is cooked and water has been absorbed, a total of 17 minutes.
- Wash asparagus, and trim by breaking the stem at the point where the tender part meets the woody part. Discard woody part. Cut the asparagus just below the heads, and then cut the remainder of the stem on the diagonal into 1/2-inch pieces.
- Wash and trim fennel, and cut into small pieces.
- Heat oil in nonstick pan, and saute asparagus and fennel until it is tender, 5 to 7 minutes, depending on size of asparagus.
- Wash, dry and chop chives; mince garlic; add chives and garlic to asparagus. When ingredients are tender, stir into rice as it cooks.
- Season with salt and pepper, and serve.
Nutrition Facts : @context http, Calories 332, UnsaturatedFat 2 grams, Carbohydrate 68 grams, Fat 3 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 198 milligrams, Sugar 6 grams
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Jai Ram Das Narain
[email protected]This recipe was a bit bland for my taste. I added some extra salt and pepper and it was much better.
Jasmyne Lackey
[email protected]I'm not a big fan of fennel, but I really enjoyed this dish. The lemon-herb sauce helped to balance out the anise flavor of the fennel.
Marianela Hidalgo
[email protected]This is a great recipe for a light and healthy meal. The rice is fluffy and the vegetables are roasted to perfection.
Tofikul Islam
[email protected]I made this for a potluck and it was a hit! Everyone loved the unique flavor combination.
Man_who_ate_his_shoes 1
[email protected]This dish is a great way to use up leftover rice. I also added some chopped sun-dried tomatoes and it was delicious.
Ayanur islam Ayan
[email protected]I love this recipe! It's so simple to make, but the flavors are amazing. I always get compliments when I serve it to guests.
Aamir Khalid
[email protected]This was a delicious and easy weeknight meal. I used brown rice instead of white rice and it worked out great. The fennel added a nice anise flavor to the dish.
Mark Potts
[email protected]I've made this dish several times now and it's always a crowd-pleaser. The rice is perfectly cooked and the asparagus and fennel are roasted to perfection. The lemon-herb sauce is the perfect finishing touch.
Muhammad Soban
[email protected]This dish was a hit with my family! The combination of rice, asparagus, and fennel was unique and flavorful. We especially loved the crispy fennel fronds. Will definitely be making this again.