Rice with Fennel and Golden Raisins

I always used to claim that I hated black licorice, so in turn didn't enjoy using fennel when cooking...well, I was wrong. This recipe uses just the right amounts of everything to create a sweeter rice that works perfectly with a white fish. I laid the Blackened Sea Bass atop a pile of this delicious rice and it made for a perfect combination of sweet and savory - a true winning combination for any cook. I seem to always have the easiest time choosing my main course and then the hardest time picking the sides I feel like, but this rice will now become my go-to whenever I want to add a starch to a meal - delicious!

Rice with Fennel and Golden Raisins
from Gourmet Magazine
1 medium onion, chopped (1 cup)
1 large fennel bulb (stalks discarded), chopped (2 cups)
1/3 cup golden raisins
1/2 tsp. fennel seeds, lightly crushed
3 tbsp. extra-virgin olive oil
1 cup medium - or long grain white rice
2 cups water

1. Cook onion and fennel with raisins, fennel seeds, 1 tsp salt, and 1/4 tsp pepper in oil in 4-qt heavy saucepan over medium heat, stirring occasionally, until softened, 8 to 10 minutes.

2. Add rice and cook, stirring, 1 minute. Add water and bring to a vigorous boil. Tightly cover and cook over low heat, undisturbed, until water is absorbed, about 22 minutes.

3. Remove from heat. Remove lid and put a clean kitchen towel over pan, then replace lid. Let stand 10 minutes, then fluff with fork.