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 | 174.89 Kcal (732 kJ) | ||
| Calories from fat | 72.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.07g | 12% | |
|---|---|---|---|
| Sodium | 4.76mg | 0% | |
| Potassium | 64.23mg | 1% | |
| Total Carbs | 24.8g | 8% | |
| Sugars | 0.25g | 1% | |
| Dietary Fiber | 1.17g | 5% | |
| Protein | 2.1g | 4% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 23.9mg | 133% | |
| Calcium | 25.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 94.8 Kcal (397 kJ) | ||
| Calories from fat | 39.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.37g | 12% | |
|---|---|---|---|
| Sodium | 2.58mg | 0% | |
| Potassium | 34.82mg | 1% | |
| Total Carbs | 13.44g | 8% | |
| Sugars | 0.14g | 1% | |
| Dietary Fiber | 0.63g | 5% | |
| Protein | 1.14g | 4% | |
| Vitamin C | 1.4mg | 4% | |
| Iron | 12.9mg | 133% | |
| Calcium | 13.8mg | 3% | |
* 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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