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Orange-Scented Rice Pilaf with Fennel

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Serves six.

  • 3 Tbs. unsalted butter
  • 3/4 cup finely chopped fennel (1/2 small bulb)
  • 1/2 cup finely chopped onion (1 small onion)
  • 1-1/2 cups long-grain rice, preferably basmati
  • 2-3/4 cups low-salt chicken broth
  • 2 strips orange zest
  • 1 bay leaf
  • 3/4 tsp. kosher salt
Tip:
The rice can sit, covered, for up to 30 minutes before serving.

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 information (per serving):
Size : based on six servings; Calories (kcal): 260; Fat (g): fat g 7; Fat Calories (kcal): 60; Saturated Fat (g): sat fat g 4; Protein (g): protein g 6; Monounsaturated Fat (g): 2; Carbohydrates (g): carbs g 44; Polyunsaturated Fat (g): 0.5; Sodium (mg): sodium mg 180; Cholesterol (mg): cholesterol mg 15; Fiber (g): fiber g 1;

Photo: Scott Phillips

Lovely soft fennel and orange flavours. Reheats well after hours. Had it with the roasted salmon and orange yogourt caper sauce. Luscious!

Perfect. I prefer to use my little rice cooker when making rice so I sauteed the fennel and onion first, then threw it along with the other ingredients in my rice cooker (with the rice cooker recommended amount of chicken broth). Turned out just beautifully. Light with just a touch of background interesting flavors. Paired this with the Spice-Rubbed & Sear-Roasted Salmon with Honey-Glazed Fennel. Great.

I love the subtle flavors in this rice pilaf. Easy to make and very tasty!

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