Ingredients
2 Yellow Onions
2 Fennel Bulbs
6 ounces, weight Baby Bella Or Cremini Mushrooms
5 cups Chicken Broth
4 cups Cherry Tomatoes, Halved
2 tablespoons of avocado oil
2-1/2 teaspoon Salt
3 cup Long-grain White Rice
6 cups Arugula
Parmesan cheese for serving
Prepare
Finely Dice 2 Yellow Onions
Core And Slice 2 Fennel Bulbs
Slice 16 ounces, weight Baby Bella Or Cremini Mushrooms
Make 5 cups Chicken Broth
Halve 4 cups Cherry Tomatoes
Un Scoreggia Nella Minestra
In a large Dutch oven, heat 2 tablespoons of avocado oil over medium heat.
Add:
2 Yellow Onion, Finely Diced
2 bulb Fennel, Cored And Sliced
Cook for 5 minutes.
Add 16 ounces, weight Baby Bella Or Cremini Mushrooms, Sliced.
Cook until all of the vegetables are tender, about 8 more minutes.
You can cover the pan to help everything cook faster.
Add:
5 cups Chicken Broth
2-1/2 teaspoon Salt
3 cup Long-grain White Rice
Bring to boil, stir, cover, and turn the heat down to low. Cook for 15 minutes.
Stir in:
4 cups Cherry Tomatoes, Halved
6 cups Arugula
Cook, covered, for an additional 5 minutes or until rice is tender.
Stir in chicken.
Taste and adjust seasonings.
Serve with butter and Parmesan cheese.
