Wild Rice with Roasted Fennel and Sun-Dried Tomatoes

1. 1

   Preheat the oven to 425.

2. 2

   On a parchment-lined baking sheet, toss the fennel with 2 tablespoons olive oil and 1/2 teaspoon salt.

3. 3

   Roast in the oven for 40 minutes, or until the fennel is tender and caramelized.

4. 4

   Meanwhile, in a large saucepan, cover the rice with the water, add 1 teaspoon of salt and bring to a boil.

5. 5

   Cover and simmer over moderately low heat until the wild rice is tender but still chewy, about 1 hour.

6. 6

   Drain the wild rice well.

7. 7

   Toss the wild rice with 2 tablespoons olive oil, the fennel, tomatoes, olives and parsley.

8. 8

   Season with salt and transfer to a platter.

* Per serving · 4 servings · Values may vary.

No additional tips available.