Recipes Wild Rice with Roasted Fennel and Sun-Dried Tomatoes Be the first to rate & review! For this wild rice dish you can roast the fennel a few days in advance—it will only get more flavorful. Slideshow: Fennel Recipes By Phoebe Lapine Phoebe Lapine New York-based food and health writer Phoebe Lapine is a gluten-free chef, culinary instructor, and the creator of the award-winning blog Feed Me Phoebe, named by Women’s Health Magazine as the top nutrition read of 2017. A self-proclaimed “healthy hedonist,” Lapine focuses on ways to improve health without sacrificing life’s pleasures, which she explores in her blog and 2017 memoir The Wellness Project. In addition to Food & Wine, her work has appeared in Marie Claire, Serious Eats, Epicurious, Shape, Glamour, Self, HuffPost, and others. Food & Wine's Editorial Guidelines Published on January 27, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Phoebe Lapine Active Time: 15 mins Total Time: 1 hr Yield: 4 Ingredients 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 Directions 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. 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. Toss the wild rice with 2 tablespoons olive oil, the fennel, tomatoes, olives and parsley. Season with salt and transfer to a platter. Rate it Print