Fenneled Rice Pilaf

1. 1

   Place rice in a bowl and rinse under cold, running water until water runs clear.

2. 2

   Drain and reserve.

3. 3

   Remove wispy fennel leaves.

4. 4

   Chop and reserve for garnish.

5. 5

   Cut bulbs in half and slice thinly across width.

6. 6

   Finely dice, discarding hard cores.

7. 7

   Heat oil in a medium saucepan over moderate heat.

8. 8

   Add chopped fennel bulbs and stalks, salt, and pepper.

9. 9

   Cook, uncovered, until soft.

10. 10

    Add Pernod, turn heat to high, and light alcohol with a match.

11. 11

    Continue to cook over high heat until liquid is reduced by half.

12. 12

    Add reserved rice and chicken stock, and bring to a boil.

13. 13

    Cover, reduce to a simmer, and cook 5 minutes.

14. 14

    Remove from heat and let sit, with cover on, for 5 minutes.

15. 15

    Stir in reserved fennel leaves, and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.