3 cups precooked brown rice
2 slices bacon
2 large fennel bulbs, chopped in ½-inch dice, some fronds reserved
¼ tsp. salt
½ red bell pepper, chopped in ¼-inch dice
1 lb. jumbo shrimp, peeled, deveined
½ cup white wine
Heat rice according to package directions.
Meanwhile, cook bacon in a large skillet over medium-high heat until crisp, 8 minutes. Transfer bacon to a paper towel to cool and drain, leaving the fat in the skillet.
Add fennel to skillet, stirring to coat with the bacon fat. Season with a pinch of salt. Cook until just starting to soften; 3 minutes. Stir in red bell pepper; cook 3 minutes. (The vegetables should remain tender-crisp.) Add the shrimp in a single layer; season with ¼ teaspoon salt. Cook, turning once, until just cooked through, 5 minutes.
Pour wine into skillet; lower heat to a simmer. Crumble the bacon; stir into the skillet. Cook just to heat through. Serve the shrimp and vegetables over the rice. Garnish with chopped fennel fronds.
Makes 4 servings.
Note: Precooked brown rice delivers whole grains in less time. Substitute steamed white rice, if you like.
— Joe Gray