ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Wild Rice-Fennel Pilaf

Yield 4 servings


  • 1 fennel bulb (about 3/4 pound)
  • 1/4 cup minced fresh shallots
  • 1 1/2 tablespoons olive oil, divided
  • 1 1/2 teaspoons minced fresh garlic
  • 1 cup wild rice
  • 1 cup dry white wine
  • 3 cups water, divided
  • 2 teaspoons balsamic vinegar
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper

How to Make It

  1. Trim and discard root end of fennel bulb. Trim stalks from bulb, reserving fronds for another use. Cut bulb into fourths, and thinly slice. Set aside.

  2. Sauté shallots in 1 tablespoon hot oil 3 minutes or until tender; stir in garlic and rice. Stir in wine and 2 1/2 cups water; bring to a boil. Cover, reduce heat, and simmer 35 minutes. Remove from heat; cover and let stand 15 minutes or until all liquid is absorbed.

  3. Sauté fennel in remaining 1/2 tablespoon hot oil 1 minute. Add remaining 1/2 cup water, balsamic vinegar, salt, and pepper; simmer 8 minutes or until fennel is tender and liquid has evaporated. Stir into rice mixture.

Nora's Restaurant, Washington, D. C.