Fenneled Rice Pilaf
Serves: 5
Llewellyn Gorczany
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
46
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Place rice in a bowl and rinse under cold, running water until water runs clear
2
Drain and reserve
3
Remove wispy fennel leaves
4
Chop and reserve for garnish
5
Cut bulbs in half and slice thinly across width
6
Finely dice, discarding hard cores
7
Heat oil in a medium saucepan over moderate heat
8
Add chopped fennel bulbs and stalks, salt, and pepper
9
Cook, uncovered, until soft
10
Add Pernod, turn heat to high, and light alcohol with a match
11
Continue to cook over high heat until liquid is reduced by half
12
Add reserved rice and chicken stock, and bring to a boil
13
Cover, reduce to a simmer, and cook 5 minutes
14
Remove from heat and let sit, with cover on, for 5 minutes
15
Stir in reserved fennel leaves, and serve warm