In chefs Suzanne Goin and David Lentz’s garden we are growing loads of herbs and fennel. Here is Suzanne’s delicious recipe for green rice which uses generous amounts of both.
green rice
1 cup chicken stock
1/2 cup packed parsley leaves
1/4 cup packed mint leaves
2 tablespoons minced chives
1/4 cup packed cilantro leaves
1/4 cup plus 1 tablespoon extra-virgin olive oil
3/4 cup finely diced fennel
3/4 cup finely diced red onion
2 teaspoons fennel seeds
1 dried chili d’arbol
1 1/2 cups white basmati rice
1 tablespoon unsalted butter
kosher salt and freshly ground black pepper
Bring the chicken stock and 1 1/4 cups water to a boil in a medium pot and turn off the heat.
Place the parsley, mint, chives, and cilantro in a blender. Add 1 cup of the hot stock and pureé the herbs on medium speed (keeping your hand tightly over the lid so it doesn’t explode). Slowly pour in the rest of the stock and purée on high (holding the lid again) for almost 2 minutes, until you have a very smooth, very green broth.
Toast the fennel seeds in a small pan over medium heat for 2-3 minutes, until they release their aromas and light golden brown. Pound them using a mortar and pestle.
Quickly rinse out the chicken stock pot and heat it over high heat for 2 minutes. Add the olive oil, diced fennel and onion, ground fennel seeds, chili, and 1/2 teaspoon salt. Cook over medium high heat for about 5 minutes, stirring often, until the onions and fennel are translucent. Add the rice, 1 teaspoon salt, and a pinch of freshly ground black pepper. Stir well to coat the rice with the oil and vegetables. Add the herb stock and 1/2 teaspoon salt. Bring to a boil and reduce the heat to a low simmer. Add the butter, cover, and cook the rice 15-20 minutes, until tender. Turn off the heat and leave the rice covered for 5 minutes. Fluff the rice with a fork and taste for seasoning.
