Wild Rice with Roasted Fennel and Sun-Dried Tomatoes

For this wild rice dish you can roast the fennel a few days in advance—it will only get more flavorful.

Slideshow: Fennel Recipes
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  • Servings: 4

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  • 1 pound fennel, thinly sliced into wedges
  • Olive oil
  • 1 cup wild rice
  • 8 cups cold water
  • Sea salt
  • 1 tablespoon red wine vinegar
  • 1 cup thinly sliced sun-dried tomatoes
  • 1/2 cup thinly sliced kalamata olives
  • 2 tablespoons chopped parsley

How to make this recipe

  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.

  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.

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

Contributed By Photo © Phoebe Lapine Published February 2012

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