Fennel Rice Salad Recipes

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RED RICE SALAD



Red Rice Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 10

1 tablespoon whole-grain mustard
2 tablespoons Champagne vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
2 oranges
1 Persian cucumber, sliced
1 bulb fennel, halved and thinly shaved
1 small head radicchio, quartered and thinly sliced
1 cup red rice, cooked according to package directions and cooled (about 2 cups)
1/4 cup fresh basil leaves, torn

Steps:

  • In a large bowl, whisk together the mustard, vinegar, olive oil and salt.
  • Using a paring knife, cut off the top and bottom of the oranges. Set each orange on an end and cut away the peel and pith, working top to bottom. Then cut along the membranes to free the segments. Add the segments to the bowl. Squeeze the juice from the membranes into the bowl and discard the membranes.
  • Add the cucumber, fennel, radicchio, rice and basil to the bowl. Toss to combine. Cover and refrigerate for 1 hour to let the flavors marry. Let sit at room temperature for 20 minutes before serving.

FENNEL RICE



Fennel Rice image

This is a simple Greek recipe, traditionally served at Lent, that works as a main or side dish. it calls for rice but can also be made with bulgur for a nuttier, heartier flavor.

Provided by Martha Rose Shulman

Categories     dinner, vegetables, main course, side dish

Time 1h

Yield Serves 6

Number Of Ingredients 10

1/4 cup extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 pound fennel (2 medium bulbs), trimmed, cored and diced small
Salt to taste
1 cup long grain rice, such as basmati, rinsed, or coarse bulgur
2 1/2 cups water
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
Freshly ground pepper

Steps:

  • Heat 3 tablespoons olive oil over medium heat in a deep, lidded skillet or a wide, lidded saucepan. Add onion and cook, stirring often, until tender, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Stir in fennel, add a generous pinch of salt, and cook, stirring often, until fennel has wilted and softened, about 8 minutes. Stir in rice or bulgur and stir to coat with olive oil.
  • Add water, salt, pepper, parsley and dill and bring to a boil. Reduce heat to low, cover and simmer 20 to 30 minutes, until rice or bulgur is soft and liquid absorbed. Remove from heat, uncover and place a towel across the top of the pan. Return lid and let sit for 10 minutes. Serve hot, with the remaining olive oil drizzled over the top.

Nutrition Facts : @context http, Calories 195, UnsaturatedFat 8 grams, Carbohydrate 26 grams, Fat 10 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 539 milligrams, Sugar 4 grams

FENNEL RICE SALAD



Fennel Rice Salad image

Provided by Shelley Wiseman

Categories     Onion     Rice     Side     Vegetarian     Quick & Easy     Orange     Fennel     Vegan     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1 teaspoon fennel seeds
1 3/4 cups water
1 cup basmati rice
1 large navel orange
1 teaspoon white-wine vinegar
2 tablespoons extra-virgin olive oil
1 medium fennel bupound (anise) with fronds
2 large scallions, thinly sliced

Steps:

  • 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.

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  • Sliced Fennel with Parmesan. Raw fennel wedges make a sophisticated finger food when topped with hunks of good-quality Parmigiano-Reggiano and finished with a little olive oil, salt, and pepper.
  • Braised Fennel with Pomegranate. We love the contrast of textures and flavors in this sensational side dish. Fennel is simmered in a bath of orange and pomegranate juices, garlic, and chicken broth until silky, then served with fresh mint, fennel fronds, toasted hazelnuts, and pomegranate seeds.
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From insanelygoodrecipes.com
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  • Crunchy Fennel Salad. Crunchy fennel salad is full of green goodness. It’s crunchy, flavorful, and healthy! Dried cherries add sweetness and contrast to this salad.


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