Brown Rice With Fennel And Asparagus

Name: Brown Rice With Fennel And Asparagus
Total time: 1 h
Yield: 4 to 6 servings
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

By Florence Fabricant

Total Time: 1 hour
Rating: 4(13)
Comments: Read comments

Featured in: FOOD; Giving Different Grains a Touch of Italy

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Ingredients

Yield:4 to 6 servings

2tablespoons extra-virgin olive oil
1cup finely chopped fennel bulb
½cup finely chopped onion
2cloves garlic, minced
1cup brown rice
2cups chicken or vegetable stock or water
Salt and freshly ground black pepper
1½cups thin asparagus cut in 1-inch pieces
⅓cup freshly grated Parmesan cheese

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
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.