Orange-Scented Rice Pilaf with Fennel

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  3 Tbs. unsalted butter
  
  


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  3/4 cup finely chopped fennel (1/2 small bulb)
  
  


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  1/2 cup finely chopped onion (1 small onion)
  
  


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  1-1/2 cups long-grain rice, preferably basmati
  
  


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  2-3/4 cups low-salt chicken broth
  
  


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  2 strips orange zest
  
  


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  1 bay leaf
  
  


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  3/4 tsp. kosher salt
  
  

Tip:

The rice can sit, covered, for up to 30 minutes before serving.

Melt the butter over medium heat in a medium (3-qt.) saucepan. Add the fennel and onion and cook, stirring often, until softened, about 6 minutes. Add the rice and cook, stirring, until the grains are glossy and beginning to crackle, about 2 minutes. Add the broth, orange zest, bay leaf, and salt. Bring to a boil, cover, and lower the heat to a simmer. Simmer until the rice is tender and all the liquid has been absorbed, about 17 minutes. Off the heat, remove the lid, lay a kitchen towel over the pot, replace the lid, and let sit for 5 to 10 minutes. Fluff the rice with a fork and serve.