Green Rice

• 1 cup chicken stock
• 1/2 cup packed flat-leaf parsley leaves
• 1/4 cup packed mint leaves
• 2 tablespoons minced chives
• 1/4 cup packed cilantro leaves
• 2 teaspoons fennel seeds
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 3/4 cup finely diced fennel
• 3/4 cup finely diced red onion
• 1 chile de arbol
• 1 1/2 cups white basmati rice
• 1 tablespoon unsalted butter
• Kosher salt and freshly ground black pepper

1. Bring the chicken stock and 1 1/4 cups water to a boil in a medium pot, and then turn off the heat.
2. Place the parsley, mint, chives, and cilantro in a blender.
3. Add 1 cup of the hot liquid, and puree the herbs on medium speed.
4. Pour in the rest of the liquid slowly, and puree on high speed for almost 2 minutes, until you have a very smooth, very green broth.
5. Toast the fennel seeds in a small pan over medium heat for 2 to 3 minutes, until they release their aroma and turn light golden brown.
6. Pound them with a mortar and pestle.
7. Quickly rinse out the chicken stock pot and heat it over high heat for 2 minutes.
8. Add the olive oil, diced fennel and onion, toasted fennel seeds, chile, and 1/2 teaspoon salt.
9. Cook over medium-high heat for about 5 minutes, stirring often, until the onion and fennel are translucent.
10. Add the rice, 1 teaspoon salt, and a pinch of pepper.
11. Stir well to coat the rice with the oil and vegetables.
12. Add the herb broth and 1/2 teaspoon salt.
13. Bring to a boil, and reduce the heat to a low simmer.
14. Add the butter, cover, and cook the rice 15 to 20 minutes, until tender.
15. Turn off the heat, and leave the rice covered for 5 minutes.
16. Fluff the rice with a fork and taste for seasoning.

chicken stock, parsley, mint, chives, cilantro, fennel seeds, extravirgin olive oil, fennel, red onion, arbol, white basmati rice, unsalted butter, kosher salt

Taken from www.epicurious.com/recipes/food/views/green-rice-390893 (may not work)