Directions:
- Trim and discard root end of fennel bulb. Trim stalks from bulb, reserving fronds for another use. Cut bulb into fourths, and thinly slice. Set aside.
- Sauté shallots in 1 tablespoon hot oil 3 minutes or until tender; stir in garlic and rice. Stir in wine and 2 1/2 cups water; bring to a boil. Cover, reduce heat, and simmer 35 minutes. Remove from heat; cover and let stand 15 minutes or until all liquid is absorbed.
- Sauté fennel in remaining 1/2 tablespoon hot oil 1 minute. Add remaining 1/2 cup water, balsamic vinegar, salt, and pepper; simmer 8 minutes or until fennel is tender and liquid has evaporated. Stir into rice mixture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 299.67 Kcal (1255 kJ) | ||
| Calories from fat | 51.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.75g | 9% | |
|---|---|---|---|
| Sodium | 330.1mg | 14% | |
| Potassium | 368.35mg | 8% | |
| Total Carbs | 46.96g | 16% | |
| Sugars | 1.8g | 7% | |
| Dietary Fiber | 2.6g | 10% | |
| Protein | 4.37g | 9% | |
| Vitamin C | 8.1mg | 14% | |
| Iron | 2.7mg | 15% | |
| Calcium | 63.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 82.42 Kcal (345 kJ) | ||
| Calories from fat | 14.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.58g | 9% | |
|---|---|---|---|
| Sodium | 90.79mg | 14% | |
| Potassium | 101.31mg | 8% | |
| Total Carbs | 12.92g | 16% | |
| Sugars | 0.49g | 7% | |
| Dietary Fiber | 0.71g | 10% | |
| Protein | 1.2g | 9% | |
| Vitamin C | 2.2mg | 14% | |
| Iron | 0.7mg | 15% | |
| Calcium | 17.4mg | 6% | |
* 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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