Orange-Scented Rice Pilaf with Fennel Recipe
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Ingredients
- 3 tablespoons unsalted butter
- 3/4 cup finely chopped fennel (1/2 small bulb)
- 1/2 cup finely chopped onion (1 small onion)
- 1-1/2 cups long-grain rice, preferably basmati
- 2-3/4 cups low-salt chicken broth
- 2 strips orange zest
- 1 bay leaf
- 3/4 teaspoon kosher salt
- Melt the butter over medium heat in a medium (3-quart) saucepan. Add the fennel and onion and cook, stirring often, until softened, about 6 minutes. Add the rice and cook, stirring, until the grains are glossy and beginning to crackle, about 2 minutes. Add the broth, orange zest, bay leaf, and salt. Bring to a boil, cover, and lower the heat to a simmer. Simmer until the rice is tender and all the liquid has been absorbed, about 17 minutes. Off the heat, remove the lid, lay a kitchen towel over the pot, replace the lid, and let sit for 5 to 10 minutes. Fluff the rice with a fork and serve.
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