Title: Wild Rice and Fennel
Categories: None
Yield: 2 Servings

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

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