Lemon Fennel RiceMonday, November 09, 2009
Posted by: Nicky Morse

Approximately six servings

This very exciting year is coming to an end. I have had an incredible time, and I have met so many great people. I wish you all safe and happy holidays. I will definitely try to stay in touch through the off-season. Mitzi and I are going to spend a few weeks in Italy, hoping to find some great food and recipes.

This recipe is a great accompaniment for your holiday dinner. It is pretty easy and has a very unique flavor.

1 tablespoon butter
1 tablespoon olive oil
1/4 cup fresh, small-dice fennel bulb
1/4 cup small-dice white onion
1/2 teaspoon freshly ground black pepper
1 cup rice
2 cups water
To taste, salt
1 tablespoon lemon zest
1 tablespoon fresh, chopped fennel tops
1/4 cup toasted, chopped almonds

Sauté the fennel bulb, onion, and black pepper in the butter and olive oil over medium-high heat in a thick-bottom pan.

Add the rice when the onions are translucent. Stir the mixture until the rice is evenly coated with the oil.

Add the water and bring it to a boil; immediately turn to a simmer. Season the water with the salt. Cover the pot until the rice is tender (approximately 15 minutes).

Remove the pot from the heat and add the remaining ingredients.