Orange-Scented Rice Pilaf with Fennel

Ingredients

• 1 bay leaf
• 2-¾ cups low-salt chicken broth
• 2 strips orange zest
• 1-½ cups long-grain rice, preferably basmati
• ½ cup finely chopped onion (1 small onion)
• ¾ cup finely chopped fennel (½ small bulb)
• 3 Tbs. unsalted butter
• + 1 more ingredients
• • ¾ tsp. kosher salt

Melt the butter over medium heat in a medium (3-qt.) 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...

View full recipe at Fine Cooking