Fennel Rice Salad Recipes

FENNEL WILD RICE SALAD

Steps:

• Rinse wild rice thoroughly; drain. In a small saucepan, combine water and rice; bring to a boil. Reduce heat; simmer, covered, 50-55 minutes or until rice is fluffy and tender. Drain if necessary., Transfer rice to a small bowl. Drizzle with lemon juice and oil; toss to coat. Stir in remaining ingredients.

FENNEL SALAD

Steps:

• Slice two bulbs of fennel as thinly as you can (use a mandoline if you have one) and toss with red onion slices and some of the fennel fronds. Add kosher salt, lemon juice and extra-virgin olive oil to taste and toss.

FENNEL RICE

Steps:

• Heat 3 tablespoons olive oil over medium heat in a deep, lidded skillet or a wide, lidded saucepan. Add onion and cook, stirring often, until tender, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Stir in fennel, add a generous pinch of salt, and cook, stirring often, until fennel has wilted and softened, about 8 minutes. Stir in rice or bulgur and stir to coat with olive oil.
• Add water, salt, pepper, parsley and dill and bring to a boil. Reduce heat to low, cover and simmer 20 to 30 minutes, until rice or bulgur is soft and liquid absorbed. Remove from heat, uncover and place a towel across the top of the pan. Return lid and let sit for 10 minutes. Serve hot, with the remaining olive oil drizzled over the top.

FENNEL RICE SALAD

Steps:

• Toast fennel seeds in a heavy medium saucepan over medium heat, stirring, until fragrant and a shade darker, about 2 minutes. Add water and 3/4 teaspoon salt and bring to a boil.
• Add rice and return to a boil, then cook, covered, over low heat until water is absorbed and rice is tender, 18 to 20 minutes.
• Spread rice in a shallow baking pan and cool quickly by chilling, uncovered, 5 to 10 minutes.
• Meanwhile, grate zest from orange into a large serving bowl and squeeze in juice (about 1/3 cup). Whisk in vinegar, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
• Chop 2 tablespoons fronds from fennel, then discard stalks. Quarter bupound lengthwise and thinly slice crosswise.
• Stir fennel bupound and fronds into vinaigrette along with cooled rice, scallions, and salt and pepper to taste.

ORANGE, FENNEL & WILD RICE SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the carrots, oil and some seasoning on a large baking tray. Cook for 25-30 mins until tender. While the carrots cook, fill 2 large pans with salted water and bring to the boil. Add the rice to one pan and the lentils to the other. Cook following pack instructions, or until just cooked, then drain and set aside to cool.
• Zest the oranges over a large bowl. Cut away the peel and pith, then cut along each piece of membrane to remove the segments, catching any juices in the bowl. Set the segments aside. Add the ingredients for the dressing to the orange zest and juice, season and whisk.
• When the carrots have cooled a little, add to the dressing with the remaining salad ingredients, including the cooked rice, lentils and orange segments. Toss together and serve on a big platter.

FENNEL RICE SALAD

Steps:

• Toast fennel seeds in a heavy medium saucepan over medium heat, stirring, until fragrant and a shade darker, about 2 minutes. Add water and 3/4 teaspoon salt and bring to a boil. Add rice and return to a boil, then cook, covered, over low heat until water is absorbed and rice is tender, 18 to 20 minutes. Spread rice in a shallow baking pan and cool quickly by chilling, uncovered, 5 to 10 minutes.
• Meanwhile, grate zest from orange into a large serving bowl and squeeze in juice (about 1/3 cup). Whisk in vinegar, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
• Chop 2 tablespoons fronds from fennel, then discard stalks. Quarter bupound lengthwise and thinly slice crosswise.
• Stir fennel bupound and fronds into vinaigrette along with cooled rice, scallions, and salt and pepper to taste.