G-Free Deliciously Logo
Facebook
Twitter
Pinterest
Instagram
Yummly
LinkedIn
Follow by Email
RSS

JOIN THE COMMUNITY Sign up to receive news, updates and yummy offers by email.

Curry Rice
with Fennel & Onion

Curry Rice with Fennel and Onion is a delicious, nourishing side dish for grilled or roasted chicken, duck, turkey or fish.

Curry Rice with Fennel and Onion
How many Butterfly Likes do you give this?

I’ve talked about wild rice in my earlier post recipe about Lake-Harvested Wild Rice, Cranberry, & Kale Pilaf, and, while wild rice is native to the United States. I found it fascinating to learn that wild rice is not botanically rice at all, rather it is a sort of cereal grain.

But this recipe isn’t about wild rice, it’s about long grain rice. My learnings lead me on a culinary journey about how it came to be cultivated in America, and how to cook it for the best flavor possible.

Coveted in the Far East as the staff of life, this rice becomes wonderfully flavorful when prepared with chicken stock, onion, fennel, and seasonings to add taste. It’s a versatile rice dish that’s a cinch to make any day of the week for a healthy side to go with suppers when you’re in a hurry. My number one tip is to start the rice first, and it’ll be perfect once you finish up with the rest of the meal.

Continue reading...

From my exploration and learning about wild rice, my next step seemed logical to me to learn more about the other rice varieties and where they originate.

During my cooking life, I’ve known a few Italian’s who rave about their risotto. If you travel to the Deep South, you’re bound to be served fried chicken and rice with gravy. But, when thinking about the origin of rice, my thoughts automatically turn to China, India, Egypt, and Greece. Come to find out that recent genetic and archeological evidence points to the Pearl River valley region of China where cultivation in the country dates back at least 8,000 years.

The first record of genuine rice of eastern origin in America dated to 1685 when the crop was produced on the coastal lowlands and islands of what now is South Carolina. According to Ricepedia, the online authority on rice, “It is thought that slaves from West Africa who were transported to the Carolinas in the mid-18th century introduced the complex agricultural technology needed to grow rice. Their labor then insured a flourishing rice industry. By the 20th century, rice was produced in California’s Sacramento Valley. The introduction into California corresponded almost exactly with the timing of the first successful crop in Australia’s New South Wales.”

There are dozens of sorts of rice including long grain, short grain, oval grain, and round grain rice all different bearing many names. In this recipe, I’ve found that long grain rice works well.

Below you’ll find the method for cooking plain rice. I’ve adapted this method slightly to make the Curry Rice with Fennel and Onion that you will see printed in the recipe section of this post.

For plain rice, I’ve learned that first before cooking you should rinse your rice by placing it in a large bowl of cold water. Using one cup of rice, fill the bowl with cold water. Use your hand to swirl the rice around a bit to release the starch. Then drain it. Repeat this process two times, then drain it in a colander. After the third time, the water should be almost clear. Put the drained rice back in the bowl and cover it with cold water and let it sit for 10-15 minutes. Next, drain it well and put it into a medium-sized saucepan. Add 1 1/2 cups of stock or water and bring it to a boil, stir once. Cover with a tight-fitting lid. Reduce the heat and simmer for 15 minutes. Even though the liquid seems like a minimum amount, you want to use just enough for the grains to absorb the liquid and become tender. When cooking rice, resist the temptation to uncover the pot and stir or disturb it with a fork or spoon. When it has reached the full cooking time, turn off the heat and let it sit for 8 to 10 minutes with the lid still on. When the time is up, remove the lid and stir the rice with a fork to fluff it up.

Proverbs and wise sayings seem to be the root of nearly every culture. Handed down orally over generations from one to another, bits of wisdom that can give us insight into life as it was lived before us. I’m especially fascinated with culinary wisdom and sayings that have been passed down through the years. One such bit of Chinese wisdom instructs that the rice is done when “eyes” form on the surface of the rice. Although, in my research, I couldn’t find anything about what those “eyes” are, or what they might look like when it’s cooked.

Ironically, these sayings, although they may be highly believed and sometimes current in some circles, still often contradict each other. For now, I’m going with the method described above. It works for my style of cooking, and I guess that’s all that matters when the rice tastes this good.

ADVERTISEMENT

recipe

G-Free Deliciously

G-Free Deliciously

The Blog for Living Your Best Gluten-Free Lifestyle!

Yum
Have you fixed this recipe?

Help others in their decision to fix it too! Place your star rating vote below to enter this recipe into G-Free Deliciously’s Best of the Best Hall of Fame! Comment and share, to show you care.

Curry Rice with Fennel and Onion

Curry Rice with Fennel & Onion

Course: Side Dish
Cuisine: American, Japanese
Keyword: Rice, Side
Prep Time: 15 minutes
Cook Time: 15 minutes
Resting Time: 10 minutes
Total Time: 40 minutes
Slide to Adjust Servings: 6
Calories: 301kcal
Author: G-Free Deliciously | Kymberley Pekrul
Curry Rice with Fennel and Onion is a delicious nourishing side dish for grilled or roasted chicken, duck, turkey or fish.
Print Recipe

Ingredients

For the Rice

  • 1 cup Rice, long-grain uncooked
  • 1 1/2 cups Chicken Stock or water
  • 1/2 teaspoon Salt
  • 1 teaspoon Butter

For the Curry Sauce

  • 1/2 cup Onion minced
  • 1/2 bulb Fennel minced
  • 1 Tablespoon Butter
  • 3 teaspoons Curry Powder
  • 1/4 teaspoon Salt
  • 1/4 teaspoon White Pepper
  • 1 Tablespoon gluten-free All-Purpose Flour
  • 1 cup Half-n-Half
  • 2 teaspoons fresh Fennel Frond chopped

Instructions

For the Rice

  • Rinse the rice, fill the bowl with cold water. Use your hand to swirl the rice around a bit to release the starch. Then drain it. Repeat this process two times, then drain it in a colander. After the third time, the water should be almost clear. Put the drained rice back in the bowl and cover it with cold water and let it sit for 10-15 minutes. 
  • Drain the rice well and put it into a medium-sized saucepan. Add 1 1/2 cups of stock or water and bring it to a boil, stir once. Cover with a tight-fitting lid. Reduce the heat and simmer for 15 minutes. 
  • Turn off the heat and let the rice sit covered for 8 to 10 minutes. When the time is up, remove the lid and stir the rice with a fork to fluff it up.

For the Curry Sauce

  • While the rice is cooking, melt the butter in a large skillet. Sauté the onion and fennel until they turn translucent. About 10 to 15 minutes.
  • Stir in the curry powder, salt, and pepper. Simmer on low for 5 minutes.
  • Whisk in the flour until smooth paste forms. Gradually add the Half-n-Half, stirring until the sauce is thickened and smooth.
  • Add the cooked rice to the skillet mixture, turning gently until all of the liquid is absorbed. Heat lightly for 5 minutes. Add the fennel frond and stir to incorporate. 
  • Serve very hot, with a sprinkle of more fennel frond, and enjoy!

(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)

Copyright © 2018 Kymberley Pekrul | G-Free Deliciously | gfreedeliciously.com

Share on print
Print
Share on email
Email

This post may contain affiliate links, which means that G-Free Deliciously may receive a small commission from purchases made when you begin your shopping experience after following the links provided. The earnings are used to pay for hosting and other services toward continuing our commitment to provide and promote gluten-free food and healthier living options through G-Free Deliciously’s online resource, so readers may live better lives! Rest assured, when shopping with our affiliate partners you will get great service direct from the company, and your prices remain the same, no matter what. G-Free Deliciousy is an approved participant in advertising partner programs designed to provide a means for sites to earn advertising fees by advertising and linking from their site. Thanks for supporting G-Free Deliciously!

Any products which have been gifted or provided gratis to G-Free Deliciously for review is noted with an asterisk (*) or c/o (courtesy of) at the bottom of the post and are only posted if a good fit for the G-Free Deliciously aesthetic and content. Any sponsored giveaways or posts will be noted as such.

SHARE THE LOVE ♥ ♥ ♥

Share on pocket
Share on facebook
Share on twitter
Share on pinterest
Share on linkedin

Did you fix this recipe?

Share what you make on InstagramTag your recipe creations with @gfreedeliciously and hashtag them #gfreedeliciously so we can find you.

Where there’s a whisk, there’s a way to enjoy it gluten-free…

HoneyMustardGrilled-ChickenKabobs

Nutrition label does not include the
Grilled Honey Mustard Chicken & Veggie Shish Kabobs.
Head on over to the recipe to find its nutritional information.

Free Shipping
Thank You Gifts
Kymberley Pekrul

A TIDBIT OR TWO ABOUT KYMBERLEY:

  • The activities I to do most are cooking, being creative with food, gardening, quilting, sewing, and writing!
  • In my life, I have traveled to 31 of the states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting. Among the places, I’ve lived in Arizona, California, Michigan, and Wisconsin.
  • As a little girl I grew up living next door to my grandma and grandpa on a small lake in rural southern Michigan.
  • The first thing I learned to make was pancakes.
  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them 🙄  Learn more →

I'd love to hear your thoughts!

avatar

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  Subscribe  
Notify of

SHARE THE LOVE ♥ ♥ ♥

Share on pocket
Share on facebook
Share on twitter
Share on pinterest
Share on linkedin

resources |

Kymberley Pekrul

hey! i’m so
 Happy to Meet You!

I’m Kymberley. A gluten-free culinary nutrition expert, health and lifestyle coach, foodie blogger and wellpreneur.

I’m on a mission to educate and empower individuals to take an active role in their health. Join me in exploring healthy, nutritious gluten-free recipes that taste absolutely DELICIOUS!

Follow me as I share simple meals I make for my family, transform traditional favorite recipes to gluten-free, get creative with meal planning, and make balancing a gluten-free lifestyle easy-peasy through faith-based passion, practical tips, and empowered purpose for living happily gluten-free! 

Learn more →

AWESOME FOOD FOR EVERYBODY
Recipes that just happen
to be gluten-free!

Join our growing list of subscribers to get our latest posts and more delivered straight to your inbox!

We promise not to spam you.
Unsubscribe at any time.

ADVERTISEMENT

WISCONSIN CHEESE & MORE

Gift Ideas for Soldiers
Send Wisconsin Cheese Nationwide
Bratwurst and Tailgating
Send Ice Cream Nationwide
Send Last Minute Gifts Nationwide
Deal of the Week

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

Eat well. Be Original.

ADVERTISEMENT

EASY PEASY…

Drag and drop SIMPLE.

Any Theme. Any Page. Fast. No Coding.

Join 900,000+ Users That Enjoy The Free & Easy Way To Design WordPress Websites.

ADVERTISEMENT

Everything you need to quilt and sew at Craftsy.com

ADVERTISEMENT

Everything you need to knit, crochet, spin and weave at Craftsy.com
Start your FREE 7 Day Bluprint Trial! Dive into thousands of hours of expert taught videos.

Like this:

Like Loading...
close

Enjoy this blog? Please spread the word!

%d bloggers like this: