For this wild rice dish you can roast the fennel a few days in advance—it will only get more flavorful.
Slideshow: Fennel Recipes
1 pound fennel, thinly sliced into wedges
1 cup wild rice
8 cups cold water
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 It
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.
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