Active Time

　　20 min

　　Total Time

　　40 min

　　

Ingredients

Makes 4 servings

　　1 teaspoon fennel seeds

　　1 3/4 cups water

　　1 cup basmati rice

　　1 large navel orange

　　1 teaspoon white-wine vinegar

　　2 tablespoons extra-virgin olive oil

　　1 medium fennel bupound (anise) with fronds

　　2 large scallions, thinly sliced

　　

Step 1

Toast fennel seeds in a heavy medium saucepan over medium heat, stirring, until fragrant and a shade darker, about 2 minutes. Add water and 3/4 teaspoon salt and bring to a boil. Add rice and return to a boil, then cook, covered, over low heat until water is absorbed and rice is tender, 18 to 20 minutes. Spread rice in a shallow baking pan and cool quickly by chilling, uncovered, 5 to 10 minutes.

　　

Step 2

Meanwhile, grate zest from orange into a large serving bowl and squeeze in juice (about 1/3 cup). Whisk in vinegar, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

　　

Step 3

Chop 2 tablespoons fronds from fennel, then discard stalks. Quarter bupound lengthwise and thinly slice crosswise.

　　

Step 4

Stir fennel bupound and fronds into vinaigrette along with cooled rice, scallions, and salt and pepper to taste.