Rice with Fennel and Golden Raisins

Ingredients

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Raisins

  Golden seedless

  ⅓ cup (not packed) or 48g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Fennel seed

  Spices

  ½ tsp, whole or 1g

• Onions

  Raw

  1 medium or 110g

• Fennel

  Bulb, raw

  1 bulb or 234g

• Water

  Plain, clean water

  2 cup or 473g

Directions

1. Remove stalks from fennel bulb and finely chop. Peel and dice onion. Lightly crush fennel seeds with flat side of a heavy knife.
2. Cook onion and fennel with raisins, fennel seeds, salt, and pepper in oil in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, 8 to 10 minutes. Add rice and cook, stirring, 1 minute. Add water and bring to a vigorous boil. Tightly cover and cook over low heat, undisturbed, until water is absorbed, about 22 minutes.
3. Remove from heat. Remove lid and put a clean kitchen towel over pan, then replace lid. Let stand 10 minutes, then fluff with a fork.

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