Braised Fennel With Saffron Rice Recipes

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BRAISED FENNEL



Braised Fennel image

Known more as a seasoning than as a meal, the bulb of the fennel can be turned into a flavorful, melt-in-your-mouth soft dish that will wow your guests.

Provided by Brian Genest

Time 55m

Yield 2

Number Of Ingredients 8

2 medium fennel bulbs
2 tablespoons butter
1 tablespoon minced garlic
1 teaspoon dried thyme
½ cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1 medium orange, zested and juiced
salt to taste

Steps:

  • Cut the green stalks from the top of the white fennel bulbs and cut the brown, round stump from the base. Cut fronds from stalks. Chop the fronds and set aside 2 tablespoons for serving. Cut bulbs in half 4 times, making 8 wedges out of each.
  • Melt butter in a pan over medium heat. Add fennel wedges, flat-side down, and brown for 3 minutes. Flip and cook for about 2 minutes more. Add garlic and thyme and cook for 30 seconds. Add wine and deglaze the pot, scraping up any browned bits with a wooden spoon. Let wine reduce by half. Pour in chicken broth and orange juice.
  • Reduce heat to medium. Cover and simmer until fennel is very tender, 25 to 30 minutes.
  • Plate fennel. Sprinkle with salt and garnish with orange zest and fennel fronds.

Nutrition Facts : Calories 278.2 calories, Carbohydrate 30.1 g, Cholesterol 33.6 mg, Fat 12.4 g, Fiber 9.6 g, Protein 4.6 g, SaturatedFat 7.3 g, Sodium 789 mg, Sugar 9.5 g

BRAISED FENNEL AND RICE



Braised Fennel and Rice image

Provided by Marian Burros

Categories     weekday, side dish

Time 45m

Yield 3 servings

Number Of Ingredients 13

3/4 cup long-grain rice
8 ounces whole onion or 7 ounces ready-cut onion (1 2/3 cups)
1 teaspoon olive oil
1 large clove garlic
1 pound fennel
1/4 cup no-salt-added vegetable broth
3/4 cup dry white wine
1/4 cup no-salt-added tomato sauce
1/4 teaspoon hot-pepper flakes
1 teaspoon fennel seed
1/2 teaspoon ground coriander
1/2 teaspoon salt
Freshly ground black pepper to taste

Steps:

  • Combine rice and 1 1/2 cups water. Bring to a boil, reduce heat, cover and cook for 17 minutes.
  • Chop whole onion.
  • Heat oil in nonstick skillet until it is very hot. Add onion, and saute over medium heat until onion begins to soften and brown.
  • Meanwhile, mince garlic, and add to onion as it cooks.
  • Trim fennel and slice very thin. There should be about 4 cups.
  • When onion begins to dry out, stir in 1 tablespoon of the vegetable stock.
  • Add fennel, remaining vegetable broth, wine, tomato sauce, hot pepper flakes, fennel seed and coriander. Cover, reduce heat and simmer until fennel is tender, about 7 minutes.
  • As soon as rice is cooked, stir into fennel mixture and continue cooking.
  • When fennel is cooked, season with salt and pepper.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 2 grams, Carbohydrate 59 grams, Fat 2 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 575 milligrams, Sugar 11 grams

BRAISED RICE WITH SAFFRON



Braised Rice With Saffron image

This dish came from an old cookbook call" The Cooking of Italy" I have not made it as yet, but I am storing it here for future use.

Provided by Happy Harry 2

Categories     Short Grain Rice

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 cups chicken stock
4 tablespoons butter
1/2 cup onion, finely chopped
1/4-1/2 cup beef marrow, uncooked & chopped (optional)
2 cups short-grain white rice, uncooked
1/2 cup dry white wine
1/8 teaspoon saffron, powder
4 tablespoons butter, soft
1/2 cup parmesan cheese, freshly grated

Steps:

  • Bring the chicken stock to a simmer in a 2-3 quart saucepan and keep it barely simmering over low heat.
  • In a heavy 3qt flamproof casserole, melt 4 tbls butter over moderate heat. Cook the onions in the butter, stirring frequently, for 7-8 minutes. Do not let them brown.
  • Stir in the optional marrow, then add the rice and cook, stirring, for 1-2 minutes, or until the grains glisten with the butter and are somewhat opaque.
  • Pour in the wine and boil it until it is almost completely absorbed.
  • Add 2 cups of the simmering stock to the rice and cook uncovered, stirring occasionally, until almost all of the liquid is absored.
  • Add 2 more cups of stock and cook, stirring occasionally. Meanwhile, stir the saffron into 2 cups of stock and let it steep for a few minutes.
  • Pour it over the rice. Cook until the stock is completely absorbed.
  • By now the rice should be tender. If it is still firm, add the remaining stock- 1/2 cup at a time - and continue cooking and stirring until the rice is soft.
  • Stir in 4 tabl of soft butter and the grated cheese with a fork, taking care not to mash the rice.
  • Serve at once while the rice is creamy and piping hot.

Nutrition Facts : Calories 461.1, Fat 19.1, SaturatedFat 11.5, Cholesterol 50.4, Sodium 352.9, Carbohydrate 57.8, Fiber 2, Sugar 2.1, Protein 9.8

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