• 6 cups water
• 1/2 cup wild rice, rinsed and drained
• 1 tablespoon extra virgin olive oil
• 1 cup chopped onion
• 1 med. fennel bulb, quartered lengthwise, cored and chopped
• 1 teaspoon ground fennel
• 1 garlic clove minced
• 1/4 cup dry vegan white wine
• 1 cup basmati rice, rinsed well and drained
• 1 teaspoon lemon pepper, or to taste
• 2 tablespoons chopped parsley
• 3 tablespoons toasted pine nuts

Bring 1 quart water to a boil and add the wild rice. Lower heat to a gentle boil, cover and cook 30 to 35 minutes. Remove from heat and set aside. Heat the oil in a large skillet. Add onion and saute over medium heat until tender. Add the fresh fennel, ground fennel, garlic, vegan wine and cook over medium heat for about 5 minutes, until pan is nearly dry. Bring remaing 2 cups water to a boil. Meanwhile add the basmati rice to the skillet and saute for 5 minutes stirring as needed. Cover the skillet and lower the heat. Cook over low heat for about 20 minutes, until the rice is tender. Turn off the heat. Gently mix the wild rice into the basmati-onion mixture along with the pine nuts and parsley. Add the lemon pepper to taste. Serve immediately or hold in a warm oven until ready to serve.

Serves: 5

Preparation time: 45 min