Fenneled Rice Pilaf

Directions

1. 1
   Place rice in a bowl and rinse under cold, running water until water runs clear.
2. 2
   Drain and reserve.
3. 3
   Remove wispy fennel leaves.
4. 4
   Chop and reserve for garnish.
5. 5
   Cut bulbs in half and slice thinly across width.
6. 6
   Finely dice, discarding hard cores.
7. 7
   Heat oil in a medium saucepan over moderate heat.
8. 8
   Add chopped fennel bulbs and stalks, salt, and pepper.
9. 9
   Cook, uncovered, until soft.
10. 10
    Add Pernod, turn heat to high, and light alcohol with a match.
11. 11
    Continue to cook over high heat until liquid is reduced by half.
12. 12
    Add reserved rice and chicken stock, and bring to a boil.
13. 13
    Cover, reduce to a simmer, and cook 5 minutes.
14. 14
    Remove from heat and let sit, with cover on, for 5 minutes.
15. 15
    Stir in reserved fennel leaves, and serve warm.