Wild Rice with Roasted Fennel and Sun-Dried Tomatoes

Wild-Rice-with-Roasted-Fennel-and-Sundried-Tomatoes

Wild Rice with Roasted Fennel and Sun-Dried Tomatoes

Prep Time: 15 minutes

Total Time: 1 hour, 5 minutes

Serving Size: 4

Wild Rice with Roasted Fennel and Sun-Dried Tomatoes

In this wild rice recipe, roasted fennel is tossed with sun-dried tomatoes and olives to create a nutritious salad perfect for any season.

Originally published on Food & Wine.

Ingredients

  • 1 pound fennel, thinly sliced into wedges
  • Olive oil
  • 1 cup wild rice
  • 8 cups cold water
  • Sea salt
  • 1 tablespoon red wine vinegar
  • 1 cup thinly sliced sun-dried tomatoes
  • 1/2 cup thinly sliced kalamata olives
  • 2 tablespoons chopped parsley

Instructions

  1. Preheat the oven to 425°. On a parchment-lined baking sheet, toss the fennel with 2 tablespoons olive oil and 1/2 teaspoon salt. Roast in the oven for 40 minutes, or until the fennel is tender and caramelized.
  2. Meanwhile, in a large saucepan, cover the rice with the water, add 1 teaspoon of salt and bring to a boil. Cover and simmer over moderately low heat until the wild rice is tender but still chewy, about 1 hour. Drain the wild rice well.
  3. Toss the wild rice with 2 tablespoons olive oil, the fennel, tomatoes, olives and parsley. Season with salt and transfer to a platter.
http://feedmephoebe.com/2014/04/wild-rice-reciperoasted-fennel-sun-dried-tomatoes/

Comment Share This!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>