Brown Rice With Fennel And Asparagus

• 2 tablespoons extra-virgin olive oil
• 1 cup finely chopped fennel bulb
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1 cup brown rice
• 2 cups chicken or vegetable stock or water
• Salt and freshly ground black pepper
• 1 1/2 cups thin asparagus cut in 1-inch pieces
• 13 cup freshly grated Parmesan cheese

1. Heat the oil in a heavy two- to three-quart saucepan.
2. Add fennel, onion and garlic and cook very slowly until vegetables are tender and translucent.
3. Stir in rice and cook, stirring, another two to three minutes.
4. Add the stock or water, bring to a boil and cook uncovered for three minutes.
5. Lower the heat, season the stock to taste with salt and pepper.
6. Simmer covered about 40 minutes, until the liquid is absorbed.
7. Gently stir in the asparagus, cover the saucepan and set aside for 15 minutes before serving.
8. Serve with a dusting of Parmesan cheese on top.

extravirgin olive oil, fennel bulb, onion, garlic, brown rice, chicken, salt, thin, parmesan cheese

Taken from cooking.nytimes.com/recipes/7942 (may not work)