| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | 2 | Servings | ||
INGREDIENTS
| 1/2 | c | Wiold rice soaked for 2 |
| 3 | sm | Fennel bulbs chopped fine |
| Hours in cold water and dra | ||
| About 3 cup or celery and a | ||
| Ined | ||
| Nise | ||
| Or parboil 10 minutes and d | ||
| 2 | ts | Fennel/anise seeds |
| Rain | ||
| 1 | ts | Salt or to taste |
| 1 1/2 | c | Long grain rice |
| cn | 4 cup chicken broth canned | |
| 4 | tb | Butter/margarine |
| Or from bouillon cubes | ||
| 1 | c | Chopped onion |
INSTRUCTIONS
In a medium saucepan, heat the butter until foamy, add the onion and cook 2 minutes until soft. DO not brown. Add the fennel and cook 2 minutes to soften. Add the drained wil and white rice, fennel seeds, salt and chicken stock. Stir well. Bring to a boil, reduce heat, cover pan and simmer 20 minutes before lifing lid. Fluff rice up from the bottom with a fork. If any water remains in the pan, remove lid and cook over high heat a few minutes to evaporate. Taste for adequate seasoning. . Source: Fred's disks for Edna Cookbook MM by Cathy Svitek Recipe By : From: Date: 05/29 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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