Total Time
30mins
Prep 10 mins
Cook 20 mins

Gourmet. August 2007.

Ingredients Nutrition

Directions

  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.
  2. 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.
  3. Spread rice in a shallow baking pan and cool quickly by chilling, uncovered, 5 to 10 minutes.
  4. 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.
  5. Chop 2 tablespoons fronds from fennel, then discard stalks. Quarter bupound lengthwise and thinly slice crosswise.
  6. Stir fennel bupound and fronds into vinaigrette along with cooled rice, scallions, and salt and pepper to taste.

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