Best 2 Rice Asparagus And Fennel Recipes

Embark on a culinary journey with this vibrant and flavorful trio of recipes featuring rice, asparagus, and fennel. From a delectable one-pot rice dish to a refreshing salad and a comforting soup, these recipes offer a symphony of flavors and textures that will tantalize your taste buds. Get ready to delight your palate with dishes that showcase the best of seasonal produce and inspire you to create wholesome and delicious meals.

**Rice Pilaf with Asparagus and Fennel:** Indulge in a one-pot wonder that combines the nutty flavor of rice with the delicate sweetness of asparagus and the aromatic anise notes of fennel. This easy-to-make pilaf is perfect for a quick and satisfying meal, whether it's a weeknight dinner or a casual lunch.

**Asparagus and Fennel Salad with Lemon-Poppy Seed Dressing:** Experience a refreshing burst of flavors with this vibrant salad. Crisp asparagus, shaved fennel, and a zesty lemon-poppy seed dressing come together to create a light and tangy dish that's perfect for a spring or summer meal.

**Creamy Asparagus and Fennel Soup:** Cozy up with a bowl of this velvety smooth soup that captures the essence of spring. Fresh asparagus and fennel simmered in a creamy broth create a comforting and flavorful dish that's perfect for a chilly evening.

Here are our top 2 tried and tested recipes!

RICE, ASPARAGUS AND FENNEL

Rice, Asparagus And Fennel image

Provided by Marian Burros

Categories easy, side dish

Time 30m

Yield 2 servings

Number Of Ingredients 8

Ingredients

3/4 cup long-grain rice
12 large asparagus
1 small bulb fennel (1/2 cup chopped)
1 teaspoon olive oil
1 bunch chives (1/4 cup chopped)
1 large clove garlic
1/8 teaspoon salt
Freshly ground black pepper to taste

Steps:

Combine rice and 1 1/2 cups water in heavy-bottomed saucepan. Bring to boil. Reduce heat, and simmer, covered, until rice is cooked and water has been absorbed, a total of 17 minutes.
Wash asparagus, and trim by breaking the stem at the point where the tender part meets the woody part. Discard woody part. Cut the asparagus just below the heads, and then cut the remainder of the stem on the diagonal into 1/2-inch pieces.
Wash and trim fennel, and cut into small pieces.
Heat oil in nonstick pan, and saute asparagus and fennel until it is tender, 5 to 7 minutes, depending on size of asparagus.
Wash, dry and chop chives; mince garlic; add chives and garlic to asparagus. When ingredients are tender, stir into rice as it cooks.
Season with salt and pepper, and serve.

Nutrition Facts : @context http, Calories 332, UnsaturatedFat 2 grams, Carbohydrate 68 grams, Fat 3 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 198 milligrams, Sugar 6 grams

BROWN RICE WITH FENNEL AND ASPARAGUS

Brown Rice With Fennel And Asparagus image

Provided by Florence Fabricant

Categories easy, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 tablespoons extra-virgin olive oil
1 cup finely chopped fennel bulb
1/2 cup finely chopped onion
2 cloves garlic, minced
1 cup brown rice
2 cups chicken or vegetable stock or water
Salt and freshly ground black pepper
1 1/2 cups thin asparagus cut in 1-inch pieces
1/3 cup freshly grated Parmesan cheese

Steps:

Heat the oil in a heavy two- to three-quart saucepan. Add fennel, onion and garlic and cook very slowly until vegetables are tender and translucent. Stir in rice and cook, stirring, another two to three minutes.
Add the stock or water, bring to a boil and cook uncovered for three minutes. Lower the heat, season the stock to taste with salt and pepper. Simmer covered about 40 minutes, until the liquid is absorbed.
Gently stir in the asparagus, cover the saucepan and set aside for 15 minutes before serving. Serve with a dusting of Parmesan cheese on top.

Nutrition Facts : @context http, Calories 224, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 8 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 392 milligrams, Sugar 3 grams

Tips:

Choose the right rice: Long-grain rice, such as basmati or jasmine, works best for this dish. It cooks up light and fluffy, and it won't stick together.

Cook the rice according to package directions: Be sure to rinse the rice before cooking to remove any starch. This will help the rice cook evenly.

Use fresh asparagus and fennel: These vegetables are at their best in the spring and summer months. Look for asparagus that is bright green and has tightly closed tips. Fennel should be firm and have a slightly sweet anise flavor.

Roast the asparagus and fennel before adding them to the rice: Roasting brings out the natural sweetness of these vegetables and gives them a slightly caramelized flavor.

Use a flavorful broth: Chicken broth or vegetable broth will both work well in this recipe. You can also use water, but the broth will add more flavor.

Add some herbs and spices: A few simple herbs and spices, such as garlic, thyme, and salt and pepper, can really elevate the flavor of this dish.

Serve the rice with a squeeze of lemon juice: This will brighten up the flavors and add a touch of freshness.

Conclusion:

This rice, asparagus, and fennel dish is a delicious and healthy side dish that can be served with a variety of main courses. It's also a great way to use up leftover rice. The roasted vegetables add a nice sweetness and crunch, and the herbs and spices give the dish a flavorful boost. Whether you're serving it for a weeknight dinner or a special occasion, this dish is sure to please everyone at the table.