Brown Rice With Fennel And Asparagus

1. 1

   Heat the oil in a heavy two- to three-quart saucepan.

2. 2

   Add fennel, onion and garlic and cook very slowly until vegetables are tender and translucent.

3. 3

   Stir in rice and cook, stirring, another two to three minutes.

4. 4

   Add the stock or water, bring to a boil and cook uncovered for three minutes.

5. 5

   Lower the heat, season the stock to taste with salt and pepper.

6. 6

   Simmer covered about 40 minutes, until the liquid is absorbed.

7. 7

   Gently stir in the asparagus, cover the saucepan and set aside for 15 minutes before serving.

8. 8

   Serve with a dusting of Parmesan cheese on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.