12 Ingredients
  • 2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
  • 1 head fennel (about 1 pound with fronds), core trimmed, and stems cut lengthwise into 1/4-inch-thick slices
  • 1 1/4 teaspoons coarse salt, divided
  • 3 garlic cloves, thinly sliced
  • 2/3 cup water, divided
  • 1 pound bunch broccoli rabe, trimmed
  • 4 large egg whites
  • 3 cups cooked short-grain brown rice (from about 1 1/4 cups uncooked)
  • 1/4 teaspoon fennel seeds, toasted and coarsely ground
  • 1/2 cup fresh ricotta
  • Freshly ground pepper
  • 1/3 cup fresh basil leaves
Nutrition
637
32% daily value
4 servings
                                       
                                            high-​fiber, low-​fat, low-​sugar, vegetarian, gluten-​free
     

Fat

13% 9

Saturated

17% 3

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 2

Carbs

40% 119

Carbs (net)

- 109

Fiber

41% 10

Sugars

- 3

Sugars, added

- 0

Protein

45% 22

Cholesterol

5% 16

Sodium

31% 745

Calcium

28% 281

Magnesium

60% 251

Potassium

21% 967

Iron

32% 6

Zinc

39% 4

Phosphorus

78% 549

Vitamin A

24% 219

Vitamin C

34% 31

Thiamin (B1)

66% 1

Riboflavin (B2)

34% 0

Niacin (B3)

50% 8

Vitamin B6

77% 1

Folate equivalent (total)

36% 145

Folate (food)

- 145

Folic acid

- 0

Vitamin B12

6% 0

Vitamin D

0% 0

Vitamin E

15% 2

Vitamin K

251% 302
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