Wild Rice with Fennel is an earthy side dish that pairs well with rustic pork roast or baked poultry. Be sure to add it to your fall or winter menu. Use wild rice, not a blend, for the best texture.
Wild Rice with Fennel
- 1 1/3 cups uncooked wild rice
- 1 large fennel bulb (thinly sliced)
- 1 large onion (cut into thin wedges)
- 1 tbsp. olive oil
- 2 garlic cloves (minced)
- 1/2 cup reduced-sodium fat-free chicken broth
- 1/3 cup golden raisins
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup chopped fresh fennel fronds or flat-leaf parsley
- 1 tablespoon white wine vinegar
- 1/2 cup chopped toasted walnuts
- Cook wild rice according to package directions; drain.
- Sauté fennel bulb and onion with olive oil over medium-high heat 5 minutes or until softened. Add garlic; sauté 1 minute. Add broth and next 3 ingredients; bring to a boil. Reduce heat to medium-low; cover and simmer 8 minutes or until tender. Stir in rice; cook, stirring often, 3 minutes.
- Transfer to a large serving bowl. Stir in fennel fronds and vinegar. Stir in walnuts just before serving.
