1 teaspoon olive oil
1 medium onion, minced
1 cup minced fennel bulb
1 cup long-grain rice
2 cups canned low-fat, low-salt chicken broth
2 tablespoons freshly grated Parmesan cheese
sea salt (optional)
freshly ground pepper

In a large nonstick saucepan, heat oil over medium heat. Add the onion and fennel, and sauté until vegetables are quite soft but not browned. Stir in the rice. Add the broth, cover, and reduce heat to low. Cook until rice is tender and it has absorbed all of the broth. Add the Parmesan cheese and fluff with a fork. Season with salt (if using) and pepper to taste. Serve hot.

Yield: 4 servings
Calories: 220
Fat: 2g
Fiber: 2g