Wild Rice with Roasted Fennel and Sun-Dried Tomatoes

Ingredients

• 1 pound fennel
• thinly sliced into wedges
• Olive oil
• 1 cup wild rice
• 8 cups cold water
• Sea salt
• 1 tablespoon red wine vinegar
• 1 cup thinly sliced sun-dried tomatoes
• 1/2 cup thinly sliced kalamata olives
• 2 tablespoons chopped parsley

Instructions

1. Preheat the oven to 425.
2. On a parchment-lined baking sheet, toss the fennel with 2 tablespoons olive oil and 1/2 teaspoon salt.
3. Roast in the oven for 40 minutes, or until the fennel is tender and caramelized.
4. Meanwhile, in a large saucepan, cover the rice with the water, add 1 teaspoon of salt and bring to a boil.
5. Cover and simmer over moderately low heat until the wild rice is tender but still chewy, about 1 hour.
6. Drain the wild rice well.
7. Toss the wild rice with 2 tablespoons olive oil, the fennel, tomatoes, olives and parsley.
8. Season with salt and transfer to a platter.