Fennel Rice Salad – a delicious recipe with fennel seeds, water, basmati rice, orange, white-wine vinegar, extra-virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
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.
2
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.
3
Chop 2 tablespoons fronds from fennel, then discard stalks. Quarter bupound lengthwise and thinly slice crosswise.
4
Stir fennel bupound and fronds into vinaigrette along with cooled rice, scallions, and salt and pepper to taste.
245
kcal
Calories
8
g
Fat
40
g
Carbs
3
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 teaspoon fennel seeds, 1 3/4 cups water, 1 cup basmati rice, 1 large navel orange, and more.
Yes, Fennel Rice Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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