Rice With Fennel and Olives

1. 1

   Combine rice, water and fennel seed, and bring to boil; reduce heat, cover and simmer, cooking a total of 17 minutes, until the rice is tender and the liquid has been absorbed.

2. 2

   Chop whole onion.

3. 3

   Heat a medium nonstick skillet until it is very hot, reduce the heat to medium high, add oil and saute onion until it softens and browns.

4. 4

   Meanwhile, trim stalks from fennel, remove tough outer layer from bulb and cut fennel into julienne strips.

5. 5

   Add to onion as it browns, and continue cooking.

6. 6

   Pit the olives; then, add to the onion and fennel and continue cooking until the rice is done.

7. 7

   Stir the rice into the onion and fennel, season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.