For a more intense fennel flavor, snip some of the fennel greenery (as you would for fresh dill) to stir into the rice.
Oxmoor House JANUARY 2003
Heat oil in a large saucepan coated with cooking spray over medium heat. Add fennel and carrot; sauté 5 minutes. Add rice and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 55 to 60 minutes or until rice is tender.
Stir in parsley and cheese.
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