Active Time
15 MIN
Total Time
1 HR
Yield
Serves : 4
© Phoebe Lapine

How to Make It

Step 1    

Preheat the oven to 425°. On a parchment-lined baking sheet, toss the fennel with 2 tablespoons olive oil and 1/2 teaspoon salt. Roast in the oven for 40 minutes, or until the fennel is tender and caramelized.

Step 2    

Meanwhile, in a large saucepan, cover the rice with the water, add 1 teaspoon of salt and bring to a boil. Cover and simmer over moderately low heat until the wild rice is tender but still chewy, about 1 hour. Drain the wild rice well.

Step 3    

Toss the wild rice with 2 tablespoons olive oil, the fennel, tomatoes, olives and parsley. Season with salt and transfer to a platter.

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