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Rice Pilaf with Onion and Fennel

A simple and delicious rice dish with the fragrance of fennel--serve it with chicken, fish, vegetables, or veal.


  • 1/4 cup olive oil
  • 2 cups rice, preferably Arborio or other short-grain rice
  • 1 medium onion, cut in small dice
  • 1 fennel bulb, trimmed and cut in small dice
  • 2 1/2 cups More Than Gourmet Ready-to-Use Vegetable Stock (or use 3/4 ounce Veggie-Stock Gold® dissolved in 2 1/2 cups hot water)
  • Salt and pepper
  • Pinch of freshly grated nutmeg
  • 2 tablespoons chopped fresh parsley


  1. Heat the oil in medium-size skillet over medium heat. Add the rice, onion, and fennel, and sauté until the rice and onion are translucent and the fennel has softened, 5 to 7 minutes.
  2. Stir in the stock, bring the mixture to a boil, then reduce the heat to low and cover the pan. Simmer until the rice is just done, 20 minutes. Add salt and pepper to taste, and the nutmeg. Sprinkle with parsley, fluff with a fork, and serve.
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Classic French Stocks and Sauces