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Add a photoServings: 4
Ingredients
- 1 1/2 c. Medium-grain white rice
- 1 x Fennel bulb - (to 2)
- 2 Tbsp. Extra virgin olive oil
- 1 tsp Salt
- 1/2 tsp Freshly-grnd black pepper
- 1/4 c. Pernod
- 2 c. Chicken stock or possibly canned broth
Directions
- Place rice in a bowl and rinse under cool, running water till water runs clear. Drain and reserve.
- Remove wispy fennel leaves. Chop and reserve for garnish. Cut bulbs in half and slice thinly across width. Finely dice, discarding hard cores.
- Heat oil in a medium saucepan over moderate heat. Add in minced fennel bulbs and stalks, salt, and pepper. Cook, uncovered, till soft. Add in Pernod, turn heat to high, and light alcohol with a match. Continue to cook over high heat till liquid is reduced by half. Add in reserved rice and chicken stock, and bring to a boil. Cover, reduce to a simmer, and cook 5 min. Remove from heat and let sit, with cover on, for 5 min.
- Stir in reserved fennel leaves, and serve hot.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 4 servings | |
| Calories 81 | |
| Calories from Fat 61 | 75% |
| Total Fat 6.95g | 9% |
| Saturated Fat 0.97g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 790mg | 33% |
| Potassium 269mg | 8% |
| Total Carbs 3.54g | 1% |
| Dietary Fiber 1.8g | 6% |
| Sugars 0.0g | 0% |
| Protein 1.71g | 3% |
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