Pilaf de Riz Traditionel au Fenouil

Traditional Rice Pilaf with Fennel

Preparation info

  • Serves


    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

In the Camargue, the delta of the Rhône River, the brilliant green of rice fields contrasts discordantly with the shimmering salt pans and black windbreaks of cypress trees. Rice has been grown here since medieval times, adding variety to the typically Mediterranean local dishes. Spices and aromatic herbs, such as rosemary, bay leaf, thyme, and oregano, are favorite flavorings. This pilaf is fragrant with fennel and saffron, a winning combination.