Sauced Fennel and Sweet Beans with Wild Rice Recipe

Name: Sauced Fennel and Sweet Beans with Wild Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 16-oz. pkg. frozen shelled edamame; 1 cup wild rice, rinsed; 3 1/2 cups water; 2 Tbs. onion soup mix; 1 1/2 tsp. olive oil; 5 cloves garlic, minced; 1 large leek, rinsed and thinly sliced; 1 yellow bell pepper, sliced length-wise into 3-inch-wide strips; 2 medium-sized fennel bulbs, halved lengthwise and thinly sliced; 3 cups vegetable or chicken-flavored vegetarian stock; 2 Tbs. flat-leaf parsley; 2 tsp. dried marjoram; 1/4 tsp. lemon-pepper seasoning; 2 Tbs. cornstarch; 3 Tbs. cold water; 1 Tbs. tamari soy sauce

Servings: persons

1 16-oz. pkg. frozen shelled edamame
1 cup wild rice, rinsed
3 1/2 cups water
2 Tbs. onion soup mix
1 1/2 tsp. olive oil
5 cloves garlic, minced
1 large leek, rinsed and thinly sliced
1 yellow bell pepper, sliced length-wise into 3-inch-wide strips
2 medium-sized fennel bulbs, halved lengthwise and thinly sliced
3 cups vegetable or chicken-flavored vegetarian stock
2 Tbs. flat-leaf parsley
2 tsp. dried marjoram
1/4 tsp. lemon-pepper seasoning
2 Tbs. cornstarch
3 Tbs. cold water
1 Tbs. tamari soy sauce

1
Cook edamame according to package directions, drain and set aside.
2
Combine rice and water in saucepan, and bring to a boil.
3
Reduce heat to low, add onion soup mix, stir and cover.
4
Cook 45 minutes, or until rice is tender.
5
Drain, and set aside.
6
Heat olive oil in 4-quart saucepan over medium-high heat, 1 minute.
7
Add garlic, leek and bell pepper, and saute 3 minutes.
8
Add fennel, and cook 3 minutes, stirring often.
9
Add 1/2 cup stock, stir and add edamame, parsley, marjoram and lemon-pepper seasoning.
10
Cook 3 minutes, or until beans are heated through.
11
Reduce heat to low, add remaining stock and cook mixture 3 minutes, stirring occasionally.
12
Combine cornstarch and water in small bowl.
13
Add to pan, and stir to mix thoroughly.
14
Add tamari, and cook 10 minutes, stirring often.
15
Serve with wild rice.

735

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 16-oz. pkg. frozen shelled edamame, 1 cup wild rice, rinsed, 3 1/2 cups water, 2 Tbs. onion soup mix, and more.

Yes, Sauced Fennel and Sweet Beans with Wild Rice falls under the Soups & Stews 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.

That's it — enjoy your meal!

Sauced Fennel and Sweet Beans with Wild Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions