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 F&W Digital Food Awards Winner Website Feed Me Phoebe Profile Phoebe Lapine is an amazing self-taught cook who creates healthy takes on comfort food in her tiny Manhattan apartment. For a quesadilla, she sandwiches a small amount of cheddar cheese with melted leeks and grated carrots; for tacos, she blends avocado with nonfat Greek yogurt to make a healthier version of crema. "My philosophy is to eat a lot of good with a little bad," she says. A private chef and culinary instructor, she always teaches her students how to dice an onion properly. "The better they do it, the less they'll cry," she says. "I save people from a lot of tears." 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 hrs 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