This is a simple rice dish with a warm and bright flavor. The fennel gives it the warmth and the lemon wakes it up. I add peas for the color and crunch. When possible use a nice rich homemade stock.This is nice with seafood or simple chicken dishes.
Fennel and Lemon Brown Rice
1 bulb fennel sliced thin
1 Tablespoon each butter and olive oil
1 cup brown rice
2 1/4 cup chicken stock
zest and juice from 1 lemon
1 cup frozen peas, thawed
1. In a large saucepan cook the fennel in the butter and olive oil until wilted.
2. Add rice and stock and bring to a boil. Stir and reduce heat to simmer and cover for 45 minutes.
3. Turn off heat and add lemon zest, juice and peas. Cover and let sit 15 minutes. Fluff and serve.