Fennel Tea Black Rice

Photo: Down Home Foodie

Ingredients

2 cups water

2 fennel tea bags

1 cup black rice (or, substitute with white or basmati for a m

1/2 teaspoon salt

1/4 teaspoon fennel seeds

1 tablespoon olive oil

Preparation

Preheat oven to 350°F

Boil two cups of water and let the tea bags seep for about 5 minutes.

Put the black rice, salt, and fennel seeds into a oven-proof baking dish that has lid.

Pour in the fennel tea and olive oil. *If the fennel tea has gotten too cool, zap it in the microwave for a minute because it needs to be pretty hot when it goes in the oven to create enough steam.

Put the lid on the race and then bake in the oven for 1 hour and 10 minutes. Fluff with fork after taking out of the oven.

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About

I experimented one day with making rice using tea and I’ve had some really good luck. This one is one of my favorites because it just gives a little bit of flavor to the rice while also making it taste delicate and fresh. You can also cook this rice more traditionally on the stovetop. If you go that route, make sure to make the fennel tea about an hour in advance so it can have time to cool.