Fennel-Cranberry Rice
  • Cooking Time: 30 minutes
  • Servings: 6
  • Preparation Time: 10 minutes
  • 1 fennel bulb, diced
  • 1 onion, diced
  • butter
  • olive oil
  • 1/3 cup dried cranberries
  • white wine or water
  • 3 cups cooked rice
  1. Sauté fennel bulb and onions in butter and olive oil until softened. Add dried cranberries and a splash of white wine or water. Stir in cooked rice, along with more butter or oil if necessary. Bake in an oiled dish until heated through.