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Today was a totally lazy day.  We had exactly zero plans on the calendar and were totally off schedule.  French toast with sliced bananas for breakfast and I think we had lunch around 1:30 {strawberry-banana-mango smoothies were requested along with grilled cheese sandwiches} .  We spent a couple of hours at a local park where the boys rode their scooters in loops around the playground and played hide and go seek with some kids they befriended.

School {and their activities} starts next week so I want to savor these quiet days while we still can.

As promised, I want to share a recipe with you today for rice with fennel and golden raisins.  This was delicious.  The mellow flavor of anise with the sweet, plump raisins was really good.  It was really simple to prepare which is my number one requirement for a side dish


Rice with Fennel and Golden Raisins


1 cup onion, chopped (1 cup)

fennel, chopped (2 cups)

1/3 cup golden raisins

1/2 tsp fennel seeds, lightly crushed

1 tsp salt

1/4 tsp black pepper

3 tbsp extra-virgin olive oil

1 cup long-grain rice

2 cups water


Cook onion and fennel with raisins, fennel seeds, 1 teaspoon salt, and 1/4 teaspoon pepper in oil in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, 8 to 10 minutes. Add rice and cook, stirring, 1 minute. Add water and bring to a vigorous boil. Tightly cover and cook over low heat, undisturbed, until water is absorbed, about 22 minutes.

Remove from heat. Remove lid and put a clean kitchen towel over pan, then replace lid.  Let stand 10 minutes, then fluff with fork.

You can check out the original recipe from Gourmet right here.  I would pair this with seafood, like salmon.  Of course, it’s versatile enough to accompany pork or chicken. I have more fennel to use so I’ve got to come up with some other way to prepare it, perhaps braising some chicken with the fennel {always delicious}.  If I come up with something good, I’ll be sure to share it in a future post.

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