Fennel Rice

I used a shallot instead of an onion and dried herbs instead of fresh. Next time I might reduce the water just a touch. This was delicious.

Instead of adding rice (jasmine) to the veggies, I cooked it separately. Made it lighter and fluffier. Also sautéed finely chopped carrot with the fennel. Was very pretty. And tasty.

Fabulous! I substituted the rice for farro and cooked it separately. Added the cooked farro to the fennel sauté. Delicious. Whether you use rice, farro, barley, bulgur or quinoa, I'd recommend cooking it separately and then combining at the end.

I think the dill conflicts with the fennel. Not a taste I particularly liked so next time instead of the dill I will chop up the fennel fronds and use those instead.

I made this tonight and found it delicious. To avoid mushiness, use common sense: once you add the rice and the liquid, put on the cover and cook it for as long as you would without the additions. As written, 20-30 minutes is way, way too long to cook my normal basmati rice, which I know takes 15 minutes, then 10 minutes resting with a towel. I followed this logic and it turned out perfectly. Of course after 30 minutes instead of 15 it would have been porridge, but like this it was great.

A really cozy satisfying dish. I used coarse bulgur and a red onion. The colors turned out beautifully. I didn't add the fresh greens, but I will try to remember them for next time.

I used brown rice which extended the cooking time. The final consistency was close to that of risotto.

I was surprised by how delicious this was. I made it with bulgur, so I decreased the liquid (just doubled the amount of bulgur) and the cooking time (it needed 10-15 minutes, I didn't pay close attention). It had a really nice flavor, especially with the herbs. I did about 2/3 of everything except the herbs - for those I used the full amount. I ate this on its own and plan to have it for lunches as well, but it would also be an excellent side for any meat.

I added a half a squeezed lemon at the end and toasted slivered almonds. Nice recipe!

Too much liquid, as others have said. 2 cups would probably have been enough. I rinsed, soaked, drained my basmati as is correct and proper, and used leftover whey I had instead of water. I had 1 fennel bulb, which was plenty, and a small onion. I recommend doubling the garlic, and adding lemon at the end. I didn't have dill but used the fennel fronds along with the parsley. I'm thinking this would be delicious eaten with feta cheese, for a meal in and of itself. Could add peas. Yum.

Made a half-recipe since I only had one fennel bulb. Also used jasmine rice, which turned out just fine. A word of caution to people using dried spices: two tablespoons of dried dill was WAY too much!! If you're using dried spices, take the dill down to 1T. Can't speak to the amount of dried parsley to use, I used 2T of fresh and it seemed appropriate. 20 minutes was not long enough for the half-recipe rice to cook, and it came out a little wet/gluey. Probably 23-25 minutes would be better.

Yum! Super simple but satisfying and good if you find yourself in a house with only a couple of fennel bulbs. They weren’t enough so I added a leek and a few scallions, and then some fresh chives just before serving. No dill because I didn’t have it, just parsley and fennel fronds. Used a bit of chicken broth and was probably generous with the olive oil. Excellent served with more oil, feta, and some lemon. I bet this would be nice with a little white vermouth simmered down, pre liquid adding.

This is delicious. I could see serving this with a side of salmon with dill and lemons. I would definitely make this again!