Fennel Rice Salad
Recipe information
Total Time
40 min
Yield
Makes 4 servings
Ingredients
1
1
1
1
1
2
1
2
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Preparation
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.