Fennel Rice Recipes

Steps:

• 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.
• 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.

Steps:

• Trim off the stems of the fennel bulb and cut the bulb into 1/4-inch cubes. There should be about 1 cup.
• Cut away and discard the core and veins of the pepper. Discard the seeds. Cut the pepper into 1/4-inch pieces. There should be about 1 cup.
• Heat one tablespoon of the butter in a saucepan and add the onion. Cook, stirring, until wilted. Add the fennel and sweet pepper cubes and stir. Cook, stirring, about two minutes.
• Add the rice, bay leaf and pepper flakes. Add the water, salt and pepper. Bring to a boil and cover. Let simmer 17 minutes. Remove the bay leaf and stir in the one remaining tablespoon of butter.

Steps:

• Place rice in a bowl and rinse under cold, running water until water runs clear. Drain and reserve. Remove wispy fennel leaves. Chop and reserve for garnish. Cut bulbs in half and slice thinly across width. Finely dice, discarding hard cores.
• Heat oil in a medium saucepan over moderate heat. Add chopped fennel bulbs and stalks, salt, and pepper. Cook, uncovered, until soft. Add Pernod, turn heat to high, and light alcohol with a match. Continue to cook over high heat until liquid is reduced by half. Add reserved rice and chicken stock, and bring to a boil. Cover, reduce to a simmer, and cook 5 minutes. Remove from heat and let sit, with cover on, for 5 minutes.
• Stir in reserved fennel leaves, and serve warm.

Steps:

• Toast fennel seeds in a heavy medium saucepan over medium heat, stirring, until fragrant and a shade darker, about 2 minutes. Add water and 3/4 teaspoon salt and bring to a boil. Add rice and return to a boil, then cook, covered, over low heat until water is absorbed and rice is tender, 18 to 20 minutes. Spread rice in a shallow baking pan and cool quickly by chilling, uncovered, 5 to 10 minutes.
• Meanwhile, grate zest from orange into a large serving bowl and squeeze in juice (about 1/3 cup). Whisk in vinegar, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
• Chop 2 tablespoons fronds from fennel, then discard stalks. Quarter bupound lengthwise and thinly slice crosswise.
• Stir fennel bupound and fronds into vinaigrette along with cooled rice, scallions, and salt and pepper to taste.