- In a large pot, heat olive oil on medium heat; add rice and sauté for 2 minutes, then add the onion, carrot and celery.
- Sauté until the onion is translucent and carrot begins to soften, about 10 to 12 minutes.
- While the veggies are cooking, slice the fennel bulb, using the green stalk if desired.
- Add the chopped fennel, minced garlic, fennel seeds, rosemary, turmeric, Herbes de Provence, and salt.
- Sauté an additional 2 minutes.
- Add the chicken/vegetable broth and bring to a full boil.
- Cover, reduce heat to medium low and simmer for 40 minutes or until vegetables are soft.
Makes 6 servings.
Approximate Nutrient Analysis per serving):
170 calories, 5 g fat, 1 g saturated fat, 0 mg cholesterol, 550 mg sodium, 25 g carbohydrate, 3 g fiber, 2 g sugar, 9 g protein
