1 C organic white basmati rice or organic short grain brown rice
2 large Cara Cara oranges
1 tsp white wine vinegar
2 tbsp extra virgin olive oil
2 medium fennel bulb with fronds
3 large scallions, thinly sliced
Fresh cracked pepper
Toast fennel seeds in a heavy medium saucepan over medium heat, stirring until fragrant, about 2 minutes. Add water, 3/4 tsp salt, and bring to a boil. Add rice and return to a boil, then cook, covered, over low heat until water is absorbed and rice is tender, 18-20 minutes. Spread rice out on a shallow baking sheet and let cool.
Meanwhile, grate the zest from 2 oranges into a large bowl and squeeze the juice from 1 1/2 oranges. Whisk in white wine vinegar, olive oil, 1/4 tsp salt, and 1/4 tsp fresh cracked pepper. Set aside. Chop 2 tbsp fronds from fennel, then discard stalks. Halve the fennel bulb and thinly slice on a mandoline. If you don’t have a mandoline, thinly slice with a knife. Add the sliced fennel and chopped fennel fronds to the bowl of dressing. Mix to coat. Add the cooled rice and scallions. Stir to combine. Taste. Season with salt and pepper and serve.