Simple Recipes - Basmati Rice with Fennel and Carrots

Ingredients

2 medium sized fennel bulbs
1/2 cup basmati rice
5-6 baby carrots cut into bite sized pieces
1/2 cup extra virgin olive oil
2 cups warm water
1 tsp sugar
Salt and pepper to taste

Method

Wash fennel bulbs thoroughly and chop into small pieces. You can include portions of the green stems cutting them into small round pieces. Add olive oil to a shallow saucepan on medium heat. Add the chopped fennel and saute lightly for around 5 minutes. Add rice and carrots and mix gently. Add warm water, sugar, salt and pepper. Reduce the heat to low and cook covered for about 25-30 minutes or until water is absorbed and rice is cooked. Add more warm water if all water is absorbed before rice is fully cooked.

About Fennel

Source: Wikipedia

Fennel is a popular herb with a strong anise-like smell and flavor. It is one of the main components of absinthe, an alcoholic drink of historical significance! Used as a vegetable for its swollen white onion-like base, Florence Fennel has a milder anise like flavor but it is more aromatic and sweeter. Raw fennel bulb is very nutritious with a lot of fiber, B and C vitamins, and minerals such as calcium, phosphorus, iron and potassium. Dried fennel seeds are used as a spice in many Indian and Middle Eastern recipes. Its medicinal value comes from anethole, a substance that acts as an antimicrobial and a plant-based estrogen. Fennel is also believed to provide comfort for digestive problems like gas. Learn more about Fennel on Wikipedia.

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