Fennel Rice

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This is a very flavorful rice dish that has become one of our favorites.  The fennel adds such a distinct flavor to the rice that we love.  Because we use Magic Mineral Broth instead of water to cook the rice , the results taste buttery without the butter calories and fat.  This rice pairs well with many main course offerings.


MAKES:6 Servings
PREP/COOK TIME: 60 Minutes


  • ¼ cup extra virgin olive oil

  • 1 medium onion, chopped

  • 2 garlic cloves, minced

  • 1 pound fennel (2 medium bulbs), trimmed, cored and diced small

  • Salt to taste

  • 1 cup long grain rice, such as basmati, rinsed, or coarse bulgur

  • 1 3/4 cups Magic Mineral Broth

  • ¼ cup chopped fresh parsley

  • ¼ cup chopped fresh dill

  • Freshly ground pepper


  1. Rinse rice in a colander until water runs clear. Let drain while you prepare the onions and fennel.

  2. Heat 3 tablespoons olive oil over medium heat in a deep skillet. Add onion and cook, stirring often, until tender, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Stir in fennel, add a generous pinch of salt, and cook, stirring often, until fennel has wilted and softened, about 8 minutes. Set aside.

  3. Add remaining olive oil to a large lidded sauce pan at medium heat. When hot, sir in rice to coat with the olive oil. Add Magic Mineral broth and salt and bring to a boil. Reduce heat to low, cover and simmer for 18 minutes, until rice is soft and liquid is absorbed. Remove from heat and let stand 10 minutes.

  4. Mix onion and fennel into the rice. Add parsley and serve hot.

STORAGE  Will keep 3 to 4 days in the refrigerator