Fennel Rice
Side
Ingredients
1/4 cup extra virgin olive oil
1 medium onion chopped
2 garlic cloves minced
1 lb. fennel (2 medium bulbs) trimmed, cored and diced small
Salt to taste
1 cup long grain rice such as basmati, rinsed, or coarse bulgur
2 ½ cups water
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
Freshly ground pepper
Description
About 1 hour
Andrew Scrivani for The New York Times
This is a simple Greek recipe, traditionally served at Lent, that works as a main or side dish. it calls for rice but can also be made with bulgur for a nuttier, heartier flavor.
Directions
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.
Notes
Advance preparation: You can make this a day ahead and reheat in a pan, in a medium oven or in the microwave. It will keep for 3 or 4 days in the refrigerator.