Brown Rice Pilaf with Fennel Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| 1/2 cup each chopped onion and diced yellow pepper | ||
| 1 cup chopped fennel, including some of the "hair" | ||
| Brown rice | 7/8 Cup (16 tbs) | |
| 2 cups chicken broth or part broth, part water | ||
| Italian tomatoes | 1/2 Cup (16 tbs), chopped | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
Directions
Microwave method: Put the oil, onion, yellow pepper, and fennel in a 2-quart casserole, and microwave for about 3 minutes on high, until sizzling.
Stir the rice into the vegetables until all the grains are coated with oil.
Add the broth, tomatoes, salt, and pepper.
Cover and microwave on high until the liquid boils, 7 to 8 minutes.
Continue cooking on medium for 35 to 45 minutes, until all the liquid is absorbed.
Range-top method: Heat the oil in a large, heavy saucepan; saute the onion, yellow pepper, and fennel until the vegetables are soft-ened and beginning to turn golden.
Stir in the rice to coat all the grains with oil.
Add the broth, tomatoes, salt, and pepper.
Bring to a boil, then reduce the heat to a low simmer, and cook, covered, for 45 minutes, or until all the liquid is absorbed.
Fluff the pilaf before serving.
Stir the rice into the vegetables until all the grains are coated with oil.
Add the broth, tomatoes, salt, and pepper.
Cover and microwave on high until the liquid boils, 7 to 8 minutes.
Continue cooking on medium for 35 to 45 minutes, until all the liquid is absorbed.
Range-top method: Heat the oil in a large, heavy saucepan; saute the onion, yellow pepper, and fennel until the vegetables are soft-ened and beginning to turn golden.
Stir in the rice to coat all the grains with oil.
Add the broth, tomatoes, salt, and pepper.
Bring to a boil, then reduce the heat to a low simmer, and cook, covered, for 45 minutes, or until all the liquid is absorbed.
Fluff the pilaf before serving.
Chef
