Wild Rice with Roasted Fennel and Sun-Dried Tomatoes


Wild Rice with Roasted Fennel and Sun-Dried Tomatoes

Prep Time: 15 minutes

Total Time: 1 hour, 5 minutes

Serving Size: 4

Wild Rice with Roasted Fennel and Sun-Dried Tomatoes

In this wild rice recipe, roasted fennel is tossed with sun-dried tomatoes and olives to create a nutritious salad perfect for any season.

Originally published on Food & Wine.


  • 1 pound fennel, thinly sliced into wedges
  • Olive oil
  • 1 cup wild rice
  • 8 cups cold water
  • Sea salt
  • 1 tablespoon red wine vinegar
  • 1 cup thinly sliced sun-dried tomatoes
  • 1/2 cup thinly sliced kalamata olives
  • 2 tablespoons chopped parsley


  1. Preheat the oven to 425°. On a parchment-lined baking sheet, toss the fennel with 2 tablespoons olive oil and 1/2 teaspoon salt. Roast in the oven for 40 minutes, or until the fennel is tender and caramelized.
  2. Meanwhile, in a large saucepan, cover the rice with the water, add 1 teaspoon of salt and bring to a boil. Cover and simmer over moderately low heat until the wild rice is tender but still chewy, about 1 hour. Drain the wild rice well.
  3. Toss the wild rice with 2 tablespoons olive oil, the fennel, tomatoes, olives and parsley. Season with salt and transfer to a platter.

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