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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Gourmet. August 2007. Ingredients:
1 teaspoon fennel seed |
1 3/4 cups water |
1 cup basmati rice |
1 large navel orange |
1 teaspoon white wine vinegar |
2 tablespoons extra virgin olive oil |
1 medium fennel, bupound with fronds (anise) |
2 large scallions, thinly sliced |
Directions:
1. Toast fennel seeds in a heavy medium saucepan over medium heat, stirring, until fragrant and a shade darker, about 2 minutes. Add water and 3/4 teaspoon salt and bring to a boil.
2. Add rice and return to a boil, then cook, covered, over low heat until water is absorbed and rice is tender, 18 to 20 minutes.
3. Spread rice in a shallow baking pan and cool quickly by chilling, uncovered, 5 to 10 minutes.
4. Meanwhile, grate zest from orange into a large serving bowl and squeeze in juice (about 1/3 cup). Whisk in vinegar, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
5. Chop 2 tablespoons fronds from fennel, then discard stalks. Quarter bupound lengthwise and thinly slice crosswise.
6. Stir fennel bupound and fronds into vinaigrette along with cooled rice, scallions, and salt and pepper to taste.
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