Lemon-Fennel Rice with Almonds Pomona, CA Team JEGS chef Nicky Morse brings his unique recipes to NHRA fans each race with a new installment of "Quarter-mile Cuisine." Morse takes readers step-by-step through many of his award-winning recipes,...
Lemon-Fennel Rice with Almonds
Team JEGS chef Nicky Morse brings his unique recipes to NHRA fans each race with a new installment of "Quarter-mile Cuisine." Morse takes readers step-by-step through many of his award-winning recipes, the same ones he's prepared for countless racers, movie stars, musicians, athletes, fellow celebrity chefs, and government dignitaries during his career. From the knee of his Italian grandmother to exhaustive training at Ohio's top French restaurant, Morse's knowledge of cooking is as varied as the recipes he offers.
This very exciting year is coming to an end. I have had an incredible time, and I have met so many great people. I wish you all safe and happy holidays. I will definitely try to stay in touch through the off season. Mitzi and I are going to spend a few weeks in Italy hoping to find some great food and recipes.
This recipe that I am sharing with you is a great accompaniment for your holiday dinner. It is pretty easy and has a very unique flavor.
Lemon Fennel Rice
(Makes approximately 6 servings)
1 Tablespoon Butter
1 Tablespoon Olive Oil
¼ Cup Fennel Bulb (Fresh- Small Dice)
¼ Cup White Onion (Small Dice)
½ Teaspoon Black Pepper (Fresh Ground)
1 Cup Rice
2 Cups Water
To Taste Salt
1 Tablespoon Lemon Zest
1 Tablespoon Fennel Tops (Fresh / Chopped)
¼ Cup Almonds (Toasted / Chopped)
- Saute the Fennel Bulb, Onions, and black pepper in the butter and olive oil over medium-high heat, in a thick bottom pan.
- Add the rice when the onions are translucent. Stir the mixture until the rice is evenly coated with the oil.
- Add the water and bring it to a boil; immediately turn to a simmer. Season the water with the salt. Cover the pot until the rice is tender. (Approximately 15 minutes)
- Remove the pot from the heat and add the remaining ingredients.