Italian Fennel Casserole
Source of Recipe
submitted by Murphy
List of Ingredients
3 bulbs of fennel
2 no-salt chicken broth
1 large onion, peeled and finely chopped
3 cloves garlic, crushed
14 oz can of no-salt tomatoes
freshly ground black pepper
2 oz cooked riceRecipe
1. Preheat the oven to 400F.
2. First prepare the fennel by discarding any coarse outer leaves and the root base and slice the bulbs very thinly. Keep some of the feathery tops for a garnish.
3. Heat the broth in a large pan and gently saute the chopped onion and garlic.
4. Add the slices of fennel and cook these for a few more minutes, turning them over in the pan.
5. Put the can of tomatoes into a small bowl and break them down slightly with a spoon. (This makes them easier to stir into the fennel.)
6. Add the tomatoes to the fennel and onion mixture and season with pepper.
7. Cover the pan and simmer for about 10 minutes, then transfer the vegetables to a ovenproof dish.
8. Sprinkle the rice over the top, then bake the casserole for 15 - 20 minutes until the top is nice and crisp.
9. Serve immediately.
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