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1
Preheat oven to 250 degrees.
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2
Peel 2 shallots and place in a small baking dish.
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3
Add 1/2 cup olive oil and set aside.
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4
In a small deep baking dish, combine fennel, 2 unpeeled garlic cloves, bay leaves, thyme and 2 cups oil.
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5
Cover both dishes.
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6
Bake shallots until tender, about 1 hour.
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7
Bake fennel until very tender, about 1 1/2 hours.
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8
When shallots are baked, drain on paper towels and transfer to baking sheet.
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9
Sprinkle with red-wine vinegar and sugar, and return to oven until dry, 2 to 3 minutes.
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10
When fennel has baked, remove from heat and keep warm.
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11
Peel and mince remaining shallot and remaining clove garlic.
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12
Place a saucepan over medium-low heat.
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13
Heat 1 tablespoon oil, and add minced shallot and garlic.
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14
Saute until translucent, about 3 minutes.
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15
Rinse and drain rice and add to pan.
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16
Stir until thoroughly coated with oil.
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17
Add 1 1/4 cups water and a pinch of salt.
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18
Bring to a boil.
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19
Cover and reduce heat to low.
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20
Simmer until water is absorbed, 10 to 15 minutes.
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21
Remove from heat and let stand covered for a few minutes.
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22
Chop roasted shallots.
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23
Fluff rice with a fork, and fold in roasted shallots, butter and olives.
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24
Keep warm.
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25
While rice cooks, prepare vinaigrette: In a small bowl, whisk together whole-grain mustard, Dijon mustard, white-wine vinegar, balsamic vinegar and broth.
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26
Slowly whisk in remaining 1/4 cup oil.
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27
Season to taste with salt and pepper.
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28
To serve, cut each fennel bulb into quarters.
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29
Divide rice among four plates, and place two pieces of fennel on each plate.
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30
Drizzle vinaigrette over and serve.
