Fennel Rice Salad

Ingredients

• 1 teaspoon fennel seed
• 1 3/4 cups water
• 1 cup basmati rice
• 1 large navel orange
• 1 teaspoon white wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 medium fennel, bupound with fronds (anise)
• 2 large scallions, thinly sliced

Directions

1. 1

   Toast fennel seeds in a heavy medium saucepan over medium heat, stirring, until fragrant and a shade darker, about 2 minutes. Add water and 3/4 teaspoon salt and bring to a boil.

2. 2

   Add rice and return to a boil, then cook, covered, over low heat until water is absorbed and rice is tender, 18 to 20 minutes.

3. 3

   Spread rice in a shallow baking pan and cool quickly by chilling, uncovered, 5 to 10 minutes.

4. 4

   Meanwhile, grate zest from orange into a large serving bowl and squeeze in juice (about 1/3 cup). Whisk in vinegar, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

5. 5

   Chop 2 tablespoons fronds from fennel, then discard stalks. Quarter bupound lengthwise and thinly slice crosswise.

6. 6

   Stir fennel bupound and fronds into vinaigrette along with cooled rice, scallions, and salt and pepper to taste.