Rice With Fennel

• 1 small fennel bulb, about 1/4 pound
• 1 sweet pepper, preferably red
• 2 tablespoons butter
• 1/4 cup finely chopped onion
• 1 cup raw rice
• 1 bay leaf
• 1/4 teaspoon dried hot red pepper flakes
• 1 1/2 cups cold water
• Salt to taste if desired
• Freshly ground pepper to taste

1. Trim off the stems of the fennel bulb and cut the bulb into 1/4-inch cubes.
2. There should be about 1 cup.
3. Cut away and discard the core and veins of the pepper.
4. Discard the seeds.
5. Cut the pepper into 1/4-inch pieces.
6. There should be about 1 cup.
7. Heat one tablespoon of the butter in a saucepan and add the onion.
8. Cook, stirring, until wilted.
9. Add the fennel and sweet pepper cubes and stir.
10. Cook, stirring, about two minutes.
11. Add the rice, bay leaf and pepper flakes.
12. Add the water, salt and pepper.
13. Bring to a boil and cover.
14. Let simmer 17 minutes.
15. Remove the bay leaf and stir in the one remaining tablespoon of butter.

fennel bulb, sweet pepper, butter, onion, rice, bay leaf, cold water, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/9972 (may not work)