Active Time

　　15 min

　　Total Time

　　45 min

　　Fennel and raisins are a classic combination, and they come together here with rice to make a gratifying side dish. Dried fennel seeds help boost the fresh vegetable's delicate anise flavor, while plump golden raisins thread the rice with sweetness.

　　

Ingredients

Makes 4 servings

　　1 medium onion, chopped (1 cup)

　　1 large fennel bulb (stalks discarded), chopped (2 cups)

　　1/3 cup golden raisins

　　1/2 teaspoon fennel seeds, lightly crushed

　　3 tablespoons extra-virgin olive oil

　　1 cup medium- or long-grain white rice

　　2 cups water

　　

Step 1

Cook onion and fennel with raisins, fennel seeds, 1 teaspoon salt, and 1/4 teaspoon pepper in oil in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, 8 to 10 minutes. Add rice and cook, stirring, 1 minute. Add water and bring to a vigorous boil. Tightly cover and cook over low heat, undisturbed, until water is absorbed, about 22 minutes.

　　

Step 2

Remove from heat. Remove lid and put a clean kitchen towel over pan, then replace lid. Let stand 10 minutes, then fluff with a fork.