Orange-Scented Rice Pilaf with Fennel

Orange-Scented Rice Pilaf with Fennel
Photo by Scott Phillips


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


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