Fish and Fennel Rice: The Best Fish and Fennel Rice Recipe from Cook'n

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	Fish and Fennel Rice

Serves: 4

Print this Recipe

The anise flavor of fennel is a perfect complement to tarragon and spinach.

   1 pound sole filets or other lean fish
   1 cup chopped fennel (about 1/2 bulb)
   1/4 cup chopped onions (about 1 small)
   2 tablespoons water
   2 cups chicken broth
   1 cup uncooked regular long-grain rice
   1 cup shredded spinach (about 1 1/2 ounces)
   Paprika
   1 tablespoon chopped fresh or 1 teaspoon dried tarragon
   Lemon wedges

Cut fish fillets into 4 serving pieces. Cook fennel and onion in water in 10-inch nonstick skillet over medium heat about 4 minutes, stirring occasionally, until crisp-tender. Stir in broth, rice and spinach. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Place fish on rice mixture. Cover and simmer 8 to 10 minutes longer or until fish flakes easily with fork and liquid is absorbed. Sprinkle fish with paprika and tarragon. Serve with lemon wedges.
1 Serving: Calories 345 (Calories from Fat 65); Fat 7g (Saturated 2g); Cholesterol 60mg; Sodium 460mg; Carbohydrate 42g (Dietary Fiber 1g); Protein 27g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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