Title: Garlic Rice With Crisp Fennel Stems
Categories: Vegetarian
Yield: 6 Servings

2 1/2	c	Water
1	pn	Salt
1	c	Brown rice
1	ts	Garlic, finely chopped
1		Fennel bulb, finely chopped
2	ts	Fennel leaves, finely choppd
		Extra salt to taste
		Fresh ground pepper

Bring the water to the boil in a saucepan, add pinch of salt and rice (wash rice first if dusty). Simmer gently with lid on until water has been absorbed - about 40 minutes. If necessary use a flameproof mat to prevent rice from sticking. Since the absorption rate of rice varies, more boiling water may be added - only a little at a time! - if the grains are still hard. When the rice is cooked and dry, with a fork stir in the garlic and chopped fennel base and leaves. Add extra salt and pepper to taste.

To make a rice salad, let the rice cool, transfer to a bowl, cover with plastic film and chill. Before serving, toss the rice in a French dressing of 3 tb oil to 1 tb herb or wine vinegar. If more dressing is required, increase the amounts of oil and vinegar, keeping the proportion of 3:1.

Note: As brown rice is said to reduce high blood pressure, do not add salt and pepper if you suffer from this complaint; include some finely chopped young borage leaves instead (for natural salt) and some finely cut peppery winter savory.

Hemphill's Book Of Herbs

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