Green Rice

Directions

1. 1
   Bring the chicken stock and 1 1/4 cups water to a boil in a medium pot, and then turn off the heat.
2. 2
   Place the parsley, mint, chives, and cilantro in a blender.
3. 3
   Add 1 cup of the hot liquid, and puree the herbs on medium speed.
4. 4
   Pour in the rest of the liquid slowly, and puree on high speed for almost 2 minutes, until you have a very smooth, very green broth.
5. 5
   Toast the fennel seeds in a small pan over medium heat for 2 to 3 minutes, until they release their aroma and turn light golden brown.
6. 6
   Pound them with a mortar and pestle.
7. 7
   Quickly rinse out the chicken stock pot and heat it over high heat for 2 minutes.
8. 8
   Add the olive oil, diced fennel and onion, toasted fennel seeds, chile, and 1/2 teaspoon salt.
9. 9
   Cook over medium-high heat for about 5 minutes, stirring often, until the onion and fennel are translucent.
10. 10
    Add the rice, 1 teaspoon salt, and a pinch of pepper.
11. 11
    Stir well to coat the rice with the oil and vegetables.
12. 12
    Add the herb broth and 1/2 teaspoon salt.
13. 13
    Bring to a boil, and reduce the heat to a low simmer.
14. 14
    Add the butter, cover, and cook the rice 15 to 20 minutes, until tender.
15. 15
    Turn off the heat, and leave the rice covered for 5 minutes.
16. 16
    Fluff the rice with a fork and taste for seasoning.