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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe goes with Grilled Lamb Chops with Rosemary Sauce and Wild Rice-Fennel Pilaf Ingredients:
1 fennel bulb (about 3/4 pound) |
1/4 cup minced fresh shallots |
1 1/2 tablespoons olive oil, divided |
1 1/2 teaspoons minced fresh garlic |
1 cup wild rice |
1 cup dry white wine |
3 cups water, divided |
2 teaspoons balsamic vinegar |
1/2 teaspoon sea salt |
1/4 teaspoon freshly ground pepper |
Directions:
1. 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.
2. 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.
3. 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.
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