Recipe courtesy of Mary Sue Milliken and Susan Feniger
Total:
55 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Place rice in a bowl and rinse under cold, running water until water runs clear. Drain and reserve. Remove wispy fennel leaves. Chop and reserve for garnish. Cut bulbs in half and slice thinly across width. Finely dice, discarding hard cores.

Heat oil in a medium saucepan over moderate heat. Add chopped fennel bulbs and stalks, salt, and pepper. Cook, uncovered, until soft. Add Pernod, turn heat to high, and light alcohol with a match. Continue to cook over high heat until liquid is reduced by half. Add reserved rice and chicken stock, and bring to a boil. Cover, reduce to a simmer, and cook 5 minutes. Remove from heat and let sit, with cover on, for 5 minutes.

Stir in reserved fennel leaves, and serve warm.

IDEAS YOU'LL LOVE

Wild Rice Pilaf

Recipe courtesy of Ina Garten

Rum Raisin Rice Pudding

Recipe courtesy of Ina Garten

Arborio Rice Pudding

Recipe courtesy of Gale Gand

Herbed Rice

Recipe courtesy of Trisha Yearwood

Herbed Basmati Rice

Recipe courtesy of Ina Garten

Pork Chops and Rice

Recipe courtesy of Trisha Yearwood

Dirty Rice

Recipe courtesy of Sandra Lee

Red Beans and Rice

Syrian Lamb with Green Beans and Rice

Recipe courtesy of Kathy Dickenson

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking