1 medium onion
1 large fennel bulbm stalks discarded, chopped
1/3 c. raisins
1/2 t. fennel seeds, lightly crushed
3 T. extra virgin olive oil
1 c. medium or long grain white rice
2 c. water
Cook onion and fennel with raisins, fennel seeds, 1 t. salt and 1/4 t. pepper in oil in heavy saucepan. Stir occassionally until soft, 8-10 minutes. Add rice and stir for 1 minutes. Add water the bring to a boil. Cover and cook over low heat about 22 minutes.
Remove from heat, remove lid and cover with a kitchen towel, then replace lid, and let stand 10 minutes. Fluff with a fork.
