Braised Fennel With Saffron & Tomato Recipe

Name: Braised Fennel With Saffron & Tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup uncooked brown rice; 2 1/4 cups water; 1 large fennel bulb; a large knob of ghee or olive oil; 1 zucchini; 1 onion, thinly sliced; 2 tsp fennel seeds; 1/2 tsp (0,5 g) ground saffron; 1/2 tsp dried thyme; 1 clove garlic, crushed; 3 tbsp tomato paste; 1 cup water; sea salt and freshly ground pepper, to taste; 1 handful fennel greens or flat-leaf parsley

Servings: persons

1 cup uncooked brown rice
2 1/4 cups water
1 large fennel bulb
a large knob of ghee or olive oil
1 zucchini
1 onion, thinly sliced
2 tsp fennel seeds
1/2 tsp (0,5 g) ground saffron
1/2 tsp dried thyme
1 clove garlic, crushed
3 tbsp tomato paste
1 cup water
sea salt and freshly ground pepper, to taste
1 handful fennel greens or flat-leaf parsley

1
Rinse the rice thoroughly, drain and place in a medium sauce-pan together with the water. Bring to a simmer, cover and lower the heat and cook for 40 minutes. Drain any excess water. Ready to serve.
2
Trim off the stalks and greens from the fennel bulb. (Minces the greens for a garnish, if there are none, you can use parsley.) Halve the bulb lengthwise and cut the halves into wedges about 1, 5 inches/4 cm at the widest part. Halve and divide the zucchini and cut into wedges.
3
Heat the ghee in a wide saute pan over medium-high heat. When hot, add the onion and fennel seeds, saffron and thyme and cook for a few minutes while stirring occasionally. Add the fennel- and zucchini wedges and cook them until golden, turning them and the onions occasionally. Once they are well colored, add the garlic, stir in the tomato paste, and then add the water and salt & pepper. Scrape the pan to release the juices, then cover and simmer until the vegetables are tender, about 15 minutes.
4
Serve with brown rice and fennel greens.

194

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup uncooked brown rice, 2 1/4 cups water, 1 large fennel bulb, a large knob of ghee or olive oil, and more.

Yes, Braised Fennel With Saffron & Tomato falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Fennel With Saffron & Tomato

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