Rice Pilaf with Fennel and Carrots |
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Prep Time: 13 Minutes Cook Time: 60 Minutes |
Ready In: 73 Minutes Servings: 8 |
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For a more intense fennel flavor, snip some of the fennel greenery (as you would for fresh dill) to stir into the rice. Ingredients:
cooking spray |
1 teaspoon olive oil |
1 cup chopped fennel |
1 cup chopped carrot |
1 cup uncooked brown rice |
2 1/2 cups vegetable broth |
1/2 teaspoon fennel seeds |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/3 cup chopped fresh parsley |
2 tablespoons grated parmesan cheese |
Directions:
1. Heat oil in a large saucepan coated with cooking spray over medium heat. Add fennel and carrot; sauté 5 minutes. Add rice and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 55 to 60 minutes or until rice is tender.
2. Stir in parsley and cheese.
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