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Fennel Rice

Original Recipe

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Ingredients

Serves 6

  • Freshly ground pepper
  • ¼ cup extra virgin olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 pound fennel (2 medium bulbs), trimmed, cored and diced small
  • Salt to taste
  • 1 cup long grain rice, such as basmati, rinsed, or coarse bulgur
  • 2½ cups water
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh dill

Directions

  1. Heat 3 tablespoons olive oil over medium heat in a deep, lidded skillet or a wide, lidded saucepan. Add onion and cook, stirring often, until tender, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Stir in fennel, add a generous pinch of salt, and cook, stirring often, until fennel has wilted and softened, about 8 minutes. Stir in rice or bulgur and stir to coat with olive oil.
  2. Add water, salt, pepper, parsley and dill and bring to a boil. Reduce heat to low, cover and simmer 20 to 30 minutes, until rice or bulgur is soft and liquid absorbed. Remove from heat, uncover and place a towel across the top of the pan. Return lid and let sit for 10 minutes. Serve hot, with the remaining olive oil drizzled over the top.