Wild Rice-Fennel Pilaf Recipe

Name: Wild Rice-Fennel Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 fennel bulb (about 3/4 pound); 1/4 cup minced fresh shallots; 1 1/2 tablespoons olive oil, divided; 1 1/2 teaspoons minced fresh garlic; 1 cup wild rice; 1 cup dry white wine; 3 cups water, divided; 2 teaspoons balsamic vinegar; 1/2 teaspoon sea salt; 1/4 teaspoon freshly ground pepper

Servings: persons

1 fennel bulb (about 3/4 pound)
1/4 cup minced fresh shallots
1 1/2 tablespoons olive oil, divided
1 1/2 teaspoons minced fresh garlic
1 cup wild rice
1 cup dry white wine
3 cups water, divided
2 teaspoons balsamic vinegar
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper

1
Trim and discard root end of fennel bulb. Trim stalks from bulb, reserving fronds for another use. Cut bulb into fourths, and thinly slice. Set aside.
2
Saute shallots in 1 tablespoon hot oil 3 minutes or until tender; stir in garlic and rice. Stir in wine and 2 1/2 cups water; bring to a boil. Cover, reduce heat, and simmer 35 minutes. Remove from heat; cover and let stand 15 minutes or until all liquid is absorbed.
3
Saute fennel in remaining 1/2 tablespoon hot oil 1 minute. Add remaining 1/2 cup water, balsamic vinegar, salt, and pepper; simmer 8 minutes or until fennel is tender and liquid has evaporated. Stir into rice mixture.

220

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 10 ingredients. The key ingredients include: 1 fennel bulb (about 3/4 pound), 1/4 cup minced fresh shallots, 1 1/2 tablespoons olive oil, divided, 1 1/2 teaspoons minced fresh garlic, and more.

Yes, Wild Rice-Fennel Pilaf falls under the General 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.

Wild Rice-Fennel Pilaf

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