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Receta Fenneled Rice Pilaf

by Global Cookbook

Ingredientes

1 1/2 c. Medium-grain white rice 1 x Fennel bulb - (to 2) 2 Tbsp. Extra virgin olive oil 1 tsp Salt

1/2 tsp Freshly-grnd black pepper 1/4 c. Pernod 2 c. Chicken stock or possibly canned broth

Direcciones

1. Place rice in a bowl and rinse under cool, running water till water runs clear. Drain and reserve.
2. Remove wispy fennel leaves. Chop and reserve for garnish. Cut bulbs in half and slice thinly across width. Finely dice, discarding hard cores.
3. Heat oil in a medium saucepan over moderate heat. Add in minced fennel bulbs and stalks, salt, and pepper. Cook, uncovered, till soft. Add in Pernod, turn heat to high, and light alcohol with a match. Continue to cook over high heat till liquid is reduced by half. Add in reserved rice and chicken stock, and bring to a boil. Cover, reduce to a simmer, and cook 5 min. Remove from heat and let sit, with cover on, for 5 min.
4. Stir in reserved fennel leaves, and serve hot.
5. This recipe yields 4 to 6 servings.

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