- Prep Time: 45 minutes
- Cook Time: 20 minutes
Nutrition facts (per portion)
- Serving Size: 1 2/3 cups rice
A rice base is blended with fennel, dried tomatoes, garlic, onion, basil, pine nuts and olives and garnished with prosciutto, goat cheese, roasted tomato and bruschetta.
- 2 Tablespoons Olive Oil
- 1 1/2 Quart Yellow Onion
- 1 1/2 Cup Fresh Fennel Bulb
- 1/4 Cup Garlic
- 2 3/4 Cups Diced Tomato
- 1 1/4 Cup Dried Tomatoes In Oil
- 3 Cups White Wine
- 1 Gallon Long Grain Or Parboiled Rice
- 1 3/4 Cup Pitted Ripe Olives
- 2 Cups Fresh Basil
- 1 Cup Pine Nuts
- 1/2 Each Salt And Ground Black Pepper
- 3/4 Cup Prosciutto
- 3/4 Cup Goat Cheese
- 1 1/2 Cup Fresh Basil
- 24 Each Garlic Bruschetta
- 24 Each Oven-roasted Tomatoes
- 12 Each Grilled Fennel
In large skillet, heat oil over high heat; add onion and sauté 2 minutes. Add fennel and garlic and continue to cook 2 minutes. Stir in tomatoes and dried tomatoes and heat through.
Add wine, bring to a boil and reduce volume by half (about 15 minutes).
Add rice and olives and toss to mix; heat through. Stir in basil and pine nuts and mix in completely. Season with salt and pepper to taste. Keep warm.
To Serve: For each serving, place 1 2/3-cup mound of warm rice mixture on plate and top with: 1 Tbsp. proscuitto, 1 Tbsp. goat cheese and 2 Tbsp. basil. Garnish with 2 Bruschetta, 2 roasted tomato slices and 1 piece of grilled fennel.