Fennel Rice Salad

Ingredients

• 1 teaspoon white-wine vinegar
• 1 large navel orange
• 1 cup basmati rice
• 1 ¾ cups water
• 2 large scallions
• 1 teaspoon fennel seeds
• 2 tablespoons extra-virgin olive oil
• + 1 more ingredients
• • 1 medium fennel bupound (anise) with fronds

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 ...

View full recipe at Epicurious