Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 193.03 Kcal (808 kJ) | ||
| Calories from fat | 72.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.07g | 12% | |
|---|---|---|---|
| Sodium | 35.18mg | 1% | |
| Potassium | 306.42mg | 7% | |
| Total Carbs | 28.89g | 10% | |
| Sugars | 0.25g | 1% | |
| Dietary Fiber | 2.92g | 12% | |
| Protein | 2.69g | 5% | |
| Vitamin C | 9.5mg | 16% | |
| Iron | 24.5mg | 136% | |
| Calcium | 54.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 79.44 Kcal (333 kJ) | ||
| Calories from fat | 29.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.32g | 12% | |
|---|---|---|---|
| Sodium | 14.48mg | 1% | |
| Potassium | 126.11mg | 7% | |
| Total Carbs | 11.89g | 10% | |
| Sugars | 0.1g | 1% | |
| Dietary Fiber | 1.2g | 12% | |
| Protein | 1.11g | 5% | |
| Vitamin C | 3.9mg | 16% | |
| Iron | 10.1mg | 136% | |
| Calcium | 22.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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