Rice With Fennel and Olives

Name: Rice With Fennel and Olives
Total time: 35 min
Yield: 2 servings
Ingredients: 3/4 cup long grain rice; 1 1/2 cups water; 1 teaspoon fennel seed; 8 ounces whole red onion or 7 ounces chopped, ready-cut red onion (1 2/3 cups); 1 teaspoon olive oil; 1 pound fennel to yield 1 cup chopped fennel; 10 small oil-cured black olives; 1/8 teaspoon salt; Freshly ground black pepper to taste

By Marian Burros

Total Time: 35 minutes
Rating: (0)
Comments: Read comments

Featured in: Noble Duty For Turkey And Apples

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:2 servings

¾cup long grain rice
1½cups water
1teaspoon fennel seed
8ounces whole red onion or 7 ounces chopped, ready-cut red onion (1⅔ cups)
1teaspoon olive oil
1pound fennel to yield 1 cup chopped fennel
10small oil-cured black olives
⅛teaspoon salt
Freshly ground black pepper to taste

Ingredient Substitution Guide

Preparation

Step 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.
Step 2
Chop whole onion.
Step 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.
Step 4
Meanwhile, trim stalks from fennel, remove tough outer layer from bulb and cut fennel into julienne strips. Add to onion as it browns, and continue cooking.
Step 5
Pit the olives; then, add to the onion and fennel and continue cooking until the rice is done.
Step 6
Stir the rice into the onion and fennel, season with salt and pepper and serve.