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 

Wild Rice with Roasted Fennel and Sundried Tomatoes
Photo: © Phoebe Lapine
Active Time:
15 mins
Total Time:
1 hr


  • 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


  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.

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