Sauteed Fennel with Almonds, Raisins, and Saffron

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Fennel

  Bulb, raw

  ½ bulb or 117g

• Garlic

  Raw

  2 clove or 6g

• Salt

  Table

  ⅛ tsp or 0.8g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Almonds

  Nuts, raw

  ¹⁄₁₆ cup, whole or 9g

• Raisins

  Seedless

  ¹⁄₁₆ cup (not packed) or 9g

• Coriander seed

  Spices

  ½ tsp or 0.9g

• Orange zest

  ⅛ tsp or 0.3g

• Orange juice

  ¹⁄₁₆ cup or 16g

• Saffron

  Spices

  ¼ tbsp or 0.5g

• Fresh cilantro

  Coriander leaves, raw

  ⅛ cup or 2g

Directions

1. Finely chop the garlic. Slice fennel lengthwise into 1/4 inch thick pieces. Coarsely crush the almonds by rolling over them with a rolling pin.
2. Heat the olive oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté the fennel with garlic, salt, and pepper until crisp-tender, about 6 minutes.
3. Stir in the almonds, raisins, coriander, orange zest, orange juice, and saffron. Sauté until the raisins start to plump, about 2 minutes.
4. Stir in the fresh chopped cilantro just before serving.

Similar Foods

• Rice with Fennel and Golden Raisins
• Swiss Chard with Raisins and Almonds
• Roasted Chicken with Fennel and Tomatoes
• Chicken and Orzo Soup with Fennel
• Egg Salad with Lemon and Fennel
• Mediterranean Omelet with Fennel, Olives, and Dill