Greek Rice
GREECE

Fennel has a way of giving foods a lighter taste. Try serving this dish with the addition of halved and braised Florence fennel bulbs alongside broiled snapper.

1 cup (200g) uncooked rice
½ lb. (225g) fresh chestnuts or ¼ lb. (110 g) dried peeled chestnuts
¼ cup (60 ml) olive oil
1 tbsp. Fennel seed
¼ cup (50g) currants or chopped raisins
salt and pepper
½ cup (110ml) plain yogurt

Cook the rice and meanwhile roast and peel the chestnuts or prepare the dried chestnuts. Once the rice is cooked, heat a good sized skillet and add the olive oil. To the hot oil add the fennel seed and chestnuts and sauté for a few minutes. Next add the rice and currants. Mix it all well then transfer to a serving dish and fold in the yogurt. Garnish with fresh fennel leaves and a lemon wedge.

 
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SONG Members would like to thank the CanAdapt Small Projects Initiative 2000. Without their assistance this project would not have been possible.
 
 
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