Sunday, October 6, 2013

Fennel Wild Rice



In need of a rice side dish, but tired of the same old, same old? This is a delicious alternative – bursting with earthy flavor, and surprisingly versatile too! We especially love it with Maple Glazed Salmon.

Fennel Wild Rice

1 small package wild rice
1/2 cup pre-chopped pancetta
1 T evoo
1 large fennel bulb, thinly sliced
1 large onion, thinly sliced
2 garlic cloves, minced
1/2 cup reduced sodium chicken broth
1/3 cup golden raisins
1/4 t salt
1/8 t pepper
1/4 c chopped fresh fennel fronds
1 T white wine vinegar
Cook wild rice according to package directions. Drain.
Meanwhile cook pancetta in a large non stick skillet over medium high heat 7 to 8 minutes or until browned. Drain on paper towels and set aside.
Saute fennel bulb and onion in oil until softened (about 5 minutes). Add garlic and saute for 1 minute more. Add broth and next 3 ingredients; bring to a boil. Reduce heat to medium low; cover and simmer until tender (about 8 minutes). Stir in rice and pancetta; continue to cook and stir until heated through. Garnish with fennel fronds and sprinkle with vinegar right before serving.

2 comments:

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    ReplyDelete