BRAISED FENNEL
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
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
Provided by Marian Burros
Categories weekday, side dish
Time 45m
Yield 3 servings
Number Of Ingredients 13
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
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
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
More about "braised fennel with saffron rice recipes"
BRAISED FENNEL WEDGES WITH SAFFRON AND TOMATO RECIPE
From foodrepublic.com
BRAISED FENNEL WITH A SAFFRON RICE TIMBALE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
10 GOLDEN RECIPES FOR YOUR FANCY SAFFRON - FOOD REPUBLIC
From foodrepublic.com
SAFFRON RISOTTO WITH BRAISED FENNEL - ANOTHER PANTRY
From anotherpantry.co.uk
BRAISED FENNEL WITH SAFFRON & TOMATO — GREEN KITCHEN STORIES
From greenkitchenstories.com
SAFFRON BROWN RICE RECIPE - FOOD & WINE
From foodandwine.com
HALIBUT BRAISED WITH SAFFRON, FENNEL, TOMATOES AND MUSSELS
From ciaoitalia.com
FENNEL AND SAFFRON RECIPES - SUPERCOOK
From supercook.com
SHRIMP WITH SAFFRON RICE AND FENNEL SALAD RECIPE
From foodandwine.com
BRAISED FENNEL RECIPE - SIMPLY RECIPES
From simplyrecipes.com
RECIPE: BRAISED FENNEL WITH SAFFRON RICE TIMBALE - EAST …
From eastbaytimes.com
BRAISED FENNEL, SAFFRON & YOGURT - WAITROSE
From waitrose.com
EASY BRAISED FENNEL RECIPE WITH ORANGE - INSPIRED TASTE
From inspiredtaste.net
BRAISED FENNEL WITH BUTTER AND PARMESAN RECIPE - BBC FOOD
From bbc.co.uk
SAFFRON RISOTTO WITH BRAISED MONKFISH, FENNEL, CORIANDER AND MINT …
From bbc.co.uk
BRAISED FENNEL WITH A SAFFRON RICE TIMBALE – ERECIPE
From erecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love