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Lemon and fennel rice

  • 4servings
  • 30minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, C, P
MineralsNatrium, Fluorine, Chromium, Silicon, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups (300g) white calrose medium grain rice

  2. 3 1/2 cups (875ml) chicken stock

  3. cup (60ml) extra virgin olive oil

  4. 1 medium (150g) brown onion, sliced thinly

  5. 2 cloves garlic, crushed

  6. 500g baby fennel, sliced thinly

  7. 2 tablespoons chopped fennel tips

  8. 2 teaspoons finely grated lemon rind

  9. 2 tablespoons lemon juice

  10. salt and freshly ground black pepper, to taste

  11. NOTE: This recipe can be prepared a day ahead.

Instructions Jump to Ingredients ↑

  1. Combine rice and chicken stock in a medium saucepan, bring to the boil, stirring occasionally. Simmer, keeping covered, for about 10 minutes. Remove from the heat; stand, covered, for 5 minutes.

  2. Meanwhile, heat the olive oil in a large frying pan, cook the onion and garlic, stir until soft. Add baby fennel; cook, stirring, until fennel is soft. Add the rice, fennel tips, lemon rind, juice and salt and pepper to taste; cook, stirring, until the mixture is heated through.

  3. Serve as an accompaniment with roast chicken, lamb or fish.

  4. Not suitable to freeze. Rice suitable to microwave.

  5. Photography by Brett Stevens.

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