Don’t know what to do with the Bulb Fennel in your CSA box?

Try these recipes:

To eat warm: http://www.myrecipes.com/recipe/shrimp-fennel-risotto

Or

To eat cold: Brown rice and fennel salad with raisins

Need:

  • 1 cup of brown rice cooked (yielding about 3.5 cups)
  • Fennel, use stalks and fronds (or bulb) chop in small pieces for about ¾ cup total
  • ½ red onion, chopped in small pieces
  • ½ cup raisins: golden or otherwise
  • 1 juice orange for dressing
  • Olive oil
  • Champagne or other vinegar

Cook 1 cup of brown rice (I prefer short grain but it’s up to you), allow to cool at least to room temp after it’s cooked. Yield will be about 3.5 cups cooked rice.

To cooled rice add chopped fennel stalks and some fronds (about ¾ cup), one half a red onion chopped in ¼ inch pieces, and ½ cup raisins.

For dressing: juice one orange, add about ½ as much vinegar (I use champagne vinegar but rice wine or white balsamic will do) and some (not too much) olive oil, salt and pepper to taste.

Dress rice, fennel and onions. Best if allowed to sit for 2-3 hours before eating – or overnight (refrigerated!)

Oh yeah, it’s healthy too!

Brown rice, unlike white rice, still has the side hull and bran. The side hulls and brans provide “natural wholeness” to the grain and are rich in proteins, thiamine, calcium, magnesium, fiber, and potassium. For those trying to lose weight or those suffering from diabetes, brown rice can prove a healthful staple given its low glycemic rating which helps reduce insulin spikes.

Read more at http://www.vegkitchen.com/nutrition/10-reasons-why-brown-rice-is-the-healthy-choice/#cMg1vuFFO0lkxiuG.99

 

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