Rice with Fennel and Raisins
Janine
ingredients
- 1 medium onion, chopped
- 1 large fennel bulb, chopped (stalks discarded)
- 1/3 cup raisins
- 1/2 Tsp fennel seeds
- 3 Tbs olive oil
- 1 cup white rice
- 2 cups of water
directions
- 1
In a heavy saucepan, over medium heat, drizzle olive oil and cook the onion, fennel, raisins and fennel seeds all together. Add a pinch of salt and stir occasionally until tender, about 8 minutes
- 2
Add rice and cook, stirring for 1 minute
- 3
Add the water and bring to a rolling boil
- 4
Tightly cover and cook over low heat, until the water is absorbed about 22 minutes (don’t touch it!)
- 5
When water is gone, remove from heat and fluff with a fork
- 6
Serve
Source: Janine
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