
Fusion Fennel & Chorizo Rice Bowl
Category
Brunch
Prep
15 minutes
Cook
30 minutes
Style
Fusion
Technique
Sauteing
Diet Friendly
Gluten-Free
Daily Recipe: June 29, 2024
Get creative with brunch and fuse culinary influences from around the globe. This recipe highlights the unique anise-like flavor profile of fennel, combined with zingy citrus and the subtle smokiness of chorizo. It's an exciting blend of flavors inspired from parts of Mediterranean, Asian, and Latin cuisine, all neatly wrapped up in a warming bowl of vegetable-infused rice.
Ingredients (for 2)
- Fennel bulb - 1 large - thinly sliced
- Chorizo sausage - 6 oz - skin removed and broken into chunks
- Arborio rice - 1 cup
- Chicken broth - 2 cups
- Saffron threads - 1/4 tsp
- Orange - 1 large - zested and sliced into half-moons
- Olive oil - 2 tbsp
- Salt - to taste
- Black pepper - to taste
Preparation
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Step 1 - πͺππ₯Slice the fennel bulb and orange, remove the skin from the chorizo and break it into chunks.
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Step 2 - π³π₯©π₯¬Heat olive oil in a pan, add chorizo and fennel slices, cook until lightly browned.
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Step 3 - ππ₯πPut arborio rice in the pan, stir to coat the grains with oil and flavours.
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Step 4 - π²π§πGradually incorporate chicken broth, let the rice absorb the liquid slowly while stirring frequently.
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Step 5 - π§‘ππ₯Mix in saffron threads and orange zest, continue adding liquid until the rice is tender but firm to the bite.
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Step 6 - π³ππ¬Caramelize the orange slices in a separate pan and set them aside.
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Step 7 - π½οΈππPlate up the rice evenly in two bowls. Garnish with caramelized orange slices, fresh fennel leaves, and a twist of freshly cracked pepper.
Additional
Fennel is often used in traditional Italian cuisine but is somewhat underappreciated elsewhere. Try using it raw in a salad for a refreshing crunch with a slight licorice flavor. For a vegetarian version of this dish, substitute the chorizo for tempeh or a spicy plant-based sausage.