Orange-Scented Rice Pilaf with Fennel

[JJ Judkins]

* Exported for MasterCook 4 by Living Cookbook *

Orange-Scented Rice Pilaf with Fennel

Recipe By :
Serving Size : 6 Preparation Time:
Categories :

Amount Measure Ingredient -- Preparation Method
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3 tablespoons unsalted butter
3/4 cup finely chopped fennel -- (1/2 small bulb)
1/2 cup finely chopped onion -- (1 small onion)
1 cup long-grain rice -- (1-1/2) preferably basmati
2 cups low-salt chicken broth -- (2-3/4)
2 strips orange zest
1 bay leaf
3/4 teaspoon kosher salt

1. Melt the butter over medium heat in a medium (3-qt.) saucepan. Add the
fennel and onion and cook, stirring often, until softened, about 6 minutes.
Add the rice and cook, stirring, until the grains are glossy and beginning
to crackle, about 2 minutes. Add the broth, orange zest, bay leaf, and salt.
Bring to a boil, cover, and lower the heat to a simmer. Simmer until the
rice is tender and all the liquid has been absorbed, about 17 minutes. Off
the heat, remove the lid, lay a kitchen towel over the pot, replace the lid,
and let sit for 5 to 10 minutes. Fluff the rice with a fork and serve.

Nutrition (calculated from recipe ingredients)
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Calories: 96
Calories From Fat: 65
Total Fat: 7.5g
Cholesterol: 15.3mg
Sodium: 246.5mg
Potassium: 217.8mg
Carbohydrates: 7.3g
Fiber: 4.9g
Sugar: <1g
Protein: 2g

Comments: Serves six.

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