Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
55 min
Prep:
15 min
Cook:
40 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.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Rice Pilaf

Recipe courtesy of Alton Brown

Coconut Rice

Recipe courtesy of Sandra Lee

Fried Rice

Recipe courtesy of Food Network Kitchen

Sushi Rice

Recipe courtesy of Alton Brown

Healthy Cauliflower Rice

Recipe courtesy of Food Network Kitchen

Red Beans and Rice

Recipe courtesy of Robert Irvine

Perfect Rice

Recipe courtesy of The Neelys

Simple Basmati Rice

Recipe courtesy of Aarti Sequeira

Coconut Shrimp with Tropical Rice

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword